Preheat the oven to 180C.

Add a little cooking oil into a large casserole dish. Cook the sausages over a medium heat until they are browned all over.

Remove the sausages from the pan and set them aside.

In the same pan, add the sliced onions and cook for five minutes. Once they have softened, pour in 100ml of apple cider, then cook for another 5-8 minutes until the cider has evaporated and the onions have caramelised.

Add in the butter, once its melted chuck in the garlic, mushrooms, thyme and rosemary. Cook for about 4-5 minutes until the mushrooms have softened.

Sprinkle in the flour, then cook for a minute before pouring in the rest of the cider.

Stir well, then get the sausages back into the pan. Bring it to a simmer then pop a lid on and get it into the oven for 30 minutes.

Remove the lid for the last 10 minutes.

Season to taste, then dish it up with creamy mashed potatoes.