Camp Fire Sausages in Cider Sauce

Warming, comforting and incredibly satisfying, sausages may be the ultimate campfire food. This is a particularly sumptuous way to cook them, and it looks fantastic. If you’re making this at home, try serving it with a pile of creamy mash.

  • 35 mins
  • Serves 4
  • Beginner


600g cumberland sausage ring

1 tsp oil

1 onion, finely sliced

2 tsp wholegrain mustard

1 tbsp honey

150ml cider

100ml Yeo Valley Double Cream


1. Insert 2 wooden skewers in a cross shape into the sausage to pin it into a spiral. Heat the oil in a heavy-based frying pan, large enough to take the sausage wheel.

2. Cook the sausage on a medium-low heat for 10 mins until browned, then turn it over and cook for a further 5 mins.

3. Lift the sausage out, spread the onions into the pan, stir into the pan juices then replace the sausage on top. Continue to cook gently for a further 5-10 mins until the onions are soft and the sausage is cooked through.

4. Remove the sausage from the pan and set aside. Spoon off any excess fat then stir the mustard and honey into the pan. Pour in the cider and bubble for 2 mins before stirring in the cream and seasoning to taste.

5. Divide the sausage into 4 and pour over the cider sauce.

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