PamT - this is from an old Sainsbury's Book of Casseroles. I can't stand the taste of cider as a drink (tastes like liquid headache to me!) but I really like this recipe.
Cidered Sausages
3 bacon rashers, derinded and diced (I usually used smoked bacon)
1lb pork sausages
2 onions, sliced
1 large carrot, diced
1 green pepper, diced
3 tablespoons flour
12 fl. oz dry cider
1 tablespoon Worcestershire sauce
fry bacon until crisp, add sausages and brown on all sides, remove bacon and sausages from pan and cut sausages in half. Add onions, carrot and green pepper to pan and fry until softened. Sprinkle over the flour and cook for a couple of minutes, then gradually add the cider and Worcs.sauce and bring to boil, stirring. Replace bacon and sausages, bring to boil again then EITHER cover and continue cooking gently until sausages are done, OR, if you can be bothered (but it doesn't take long) do this topping -
Mix together 2.5 oz corn meal, 2 oz plain flour, 2 teaspoons baking powder, and and pinch of sugar and a little salt. Add one large egg, 1 0z of melted butter or marg and enough milk to make a thick and smooth batter. Pour the sausage mixture into a deep baking dish about 8 inches in diameter and pour the cornbread topping over. Cook, uncovered, in a 225 C oven for 15 - 20 mins.