Sausage, mushrooms and onion in cider

I could  wistfully go on about how autumnal and warming this is.....but in reality it came out of opening the fridge and realising all we had left was half a pack of sausages, some mushrooms and onions. Googling what could be done with such meagre rations I found a truly delicious sounding recipe for sausages with mushrooms and onions. Unfortunately I read on to discover that, while simple sounding, it had hundreds of other ingredients in it and took HOURS which made it useless as leftovers recipe.

The trouble was that I had decided it sounded good and I was getting hungry. So I ignored the recipe and made it up instead. It was great and, unlike most leftovers meals, it was an entirely reproducible kind of great.

Ingredients to feed 2-3
Half a pack of sausages - I was lucky and had 8 chipolatas which felt less stingy when serving
1 onion
1 pack of mushrooms
Half a can of cider - Strongbow courtesy of the 24 hour shop

Method
1. Chop the onions roughly and put them in a casserole dish with the sausages and a glug of oil and bung in the oven on the highest setting.
2. Poke the sausages and onions every 5-10 minutes so they don't stick.
3. When everything is going brown and caramlised roughly chop and add the mushrooms. Give it all a good stir in so that the mushrooms pick up on the flavour from the sausages.
4. Put back in the oven for 5-10 minutes until the mushrooms are starting to cook nicely.
5. Add the cider, salt and pepper and cook for a final 15-20 minutes

While this would be great with mustard mash we had it with roasted mini potatoes discovered in the back of the cupboard. Flippin' marvelous.