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How to Make Swine in Scrumpy

For a couple of years now, Blighty's customers have been eating a lot of McWhinney's Irish Pork Sausages. I eat them myself at least once per week. This week sausage night came round once again and I wondered if there was something a little more exciting I could do with my bangers.

Then, while flipping through the pages of an old book of Celtic recipes, I came across a Cornish recipe for Pork in Cider. If you would like to call this recipe by its original title of Cornish Pork in Cider, be my guest. I changed the name to "Swine in Scrumpy" for two reasons.

First, I thought it sounded better. Second, I modified the original recipe very slightly to accommodate ingredients that I had available. I am quite pleased with the result.

  • 1 pack of McWhinney's Irish Pork Sausages
  • 1 cup of flour
  • 4 small Granny Smith apples
  • 1/4 cup cream
  • 2 sticks celery
  • 2 small onions
  • Parsley, salt, pepper, cinnamon
  • 1 jug rough cider direct from a farm (or a can of imported English cider)

  • Cut the sausages into small pieces
  • Coat the sausages in flour and brown in a little oil in a frying pan
  • Chop the onions and celery and fry in oil until soft
  • Peel, core and chop the apples; toss in a little cinnamon
  • Mix all the ingredients with the cider in an oven-proof dish
  • Bake at 325F for 90 minutes
  • Remove from oven and stir in the cream
  • Sprinkle the top with parsley

John's Notes
The recipe includes a pint of "scrumpy" (aka "rough cider" as found on farms in the south west of England). If you know a farmer in Canada who makes rough cider you are very lucky. The rest of us will have to make do with a can of English cider from the liquor store.

Just remember that the cider used in this recipe is the fermented kind from England. The non-alcoholic, sweet cider sold in supermarkets in Canada will give the dish an entirely different flavour.

Bonus Recipe
I had a little MacDougall's Plain Flour left over from the sausage preparation so I mixed it with an equal amount of Hamlyn's Scottish Oatmeal. I then broke a couple of eggs into the mixture, added just enough cold water to make a sticky mixture. I then rolled balls of the mix in flour and pan-fried it to make some tasty dumplings that I served with my Swine in Scrumpy.


  1. John, This sounds great. I am unsure about where to find real scrumpy, but for the first time (I may have mentioned) this was a very English summer - our Bramley tree produced some fruit! We actually have a couple of Bramleys, so this should make a nice twist. Alison

  2. Thanks Alison. I had no idea that Bramleys grew in Canada. I always use Granny Smiths for cooking because I can't find good cooking apples anywhere.

    Any chance you might turn your Bramleys into Scrumpy? I used a can of English cider from the liquor store in this recipe.