Cider-Braised Sausages

• 4 slices bacon, chopped
• 6 large good-quality sausages, about 2 pounds
• 1 large sweet onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 12 cups hard alcoholic cider
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh sage
• 1 bay leaf
• 14 teaspoon fresh ground black pepper
• salt
• chopped parsley (to garnish)

1. 1.
2. Preheat oven to 350F.
3. 2.
4. In a shallow flame-proof casserole, cook bacon over medium-high heat for 5 to 7 minutes or until it starts to crisp and has rendered its fat.
5. Remove bacon with a slotted spoon; set aside on a large plate.
6. Add sausages to casserole; cook for 8 to 10 minutes, turning often, until browned (sausages won't be thoroughly cooked at this point).
7. Remove sausages from the casserole; set aside with bacon.
8. Drain off all but 2 tbsp fat from the casserole.
9. 3.
10. Add onion to casserole; cook, stirring often, for 5 to 7 minutes or until golden brown.
11. Add garlic; cook, stirring, for 1 minute or until fragrant.
12. Stir in flour; cook, stirring, for 1 minute.
13. Gradually stir in cider, scraping up any browned bits from the bottom of the casserole.
14. Return the bacon and sausages to the casserole, add the Worcestershire sauce, sage, bay leaf and pepper.
15. Bring to a boil over medium-high heat.
16. Cover for about 40 minutes, until sausages are cooked through.
17. 4.
18. Remove the sausages from the casserole; set aside and keep warm.
19. On stove top, boil the cooking juices in the casserole over medium-high for about 5 minutes or until they are reduced and slightly thickened.
20. Season with salt and more pepper if necessary.
21. Return the sausages to the casserole; garnish with sage when serving.

bacon, sausages, sweet onion, garlic, flour, hard alcoholic, worcestershire sauce, sage, bay leaf, ground black pepper, salt, parsley

Taken from www.food.com/recipe/cider-braised-sausages-393852 (may not work)