Cooks' Question

Is there an easy, yet tasty, way to make a 'proper' gravy for sausages?

Response

If you have fried some pork sausages, remove them from the pan and keep warm, then de-glaze by adding 5 fl oz (150 ml) of strong dry cider and a teaspoon of cider vinegar to the pan. Let it bubble and reduce, scraping the base of the pan, until it becomes syrupy.

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