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Sausages braised in cider and apple


Seasonal Paleo and gluten free recipes 

Sausages braised in cider and apple

Laura | Lau Sunday cooks

I wish I could tell you right now about some of the amazing projects that are keeping me so busy and a bit disconnected from the blog (sorry), but I’m sure you will understand as soon as you find out what they are in the near future. The only thing I can say is I’m over the moon as one of my biggest dreams is coming true! Eeek!

But it wasn't all work over the past few weeks, as my parents came over to England to visit me, and I had the loveliest holiday ever with them.

Among all places we visited, Hampton Court Palace was the place I loved the most, especially Henry VIII's kitchens. I was amazed to see what the Tudor's kitchens looked like and to know how they had to cop without modern conveniences and feed over 600 people every day.

For a moment, I transported myself back to a heyday of royal cooking and imagined all the riches and delicious meals they cooked in those rooms. 

The recipe I'm sharing today might have been one of the many dishes that Henry VIII and Elisabeth I had as part of their banquet  centuries ago. Who knows for sure ?!, but these braised sausages in cider sauce is an all-time comfort recipe, that is very simple to make and warming for the upcoming Autumn season. 

Sausage braised in cider and apple by Laura Domingo

Sausages braised in cider and apple

Serves 2 


 6 gluten-free sausages

3 tbsp olive oil

1 large onion, halved and cut into wedges

100 ml organic cider, (no added sugar)

4 sprigs thyme

1 bay leaf

1 clove of garlic, crushed

Salt and pepper

1 tbsp ghee butter



Pre-heat the oven to 180°C - 350°F - Gas mark 4

Heat the iron cast pan over a medium heat, add the olive oil and when it’s hot, cook the sausages all round until brown. When cooked, remove them from the pan using a draining spoon and set aside.

Sautee the onion in the same pan, adding more olive oil if needed, stirring constantly to avoid the onion from burning, then add the cider.

Put back the sausages, thyme, bay leaf and garlic to to the pan.  Season with salt and pepper.

Let it simmer then covered with a lid and transfer the pan carefully to the over for 30 minutes. When the 30 minutes is up, remove the lid and cook for a further 20-30 minutes. 

In the meantime, fry the apple in ghee butter until golden and soft, and garnish the pan with them. Serve with mashed cauliflower and enjoy!