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1.
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Preheat oven to 350F.
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2.
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In a shallow flame-proof casserole, cook bacon over medium-high heat for 5 to 7 minutes or until it starts to crisp and has rendered its fat.
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Remove bacon with a slotted spoon; set aside on a large plate.
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Add sausages to casserole; cook for 8 to 10 minutes, turning often, until browned (sausages won't be thoroughly cooked at this point).
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Remove sausages from the casserole; set aside with bacon.
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Drain off all but 2 tbsp fat from the casserole.
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3.
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Add onion to casserole; cook, stirring often, for 5 to 7 minutes or until golden brown.
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Add garlic; cook, stirring, for 1 minute or until fragrant.
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Stir in flour; cook, stirring, for 1 minute.
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Gradually stir in cider, scraping up any browned bits from the bottom of the casserole.
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Return the bacon and sausages to the casserole, add the Worcestershire sauce, sage, bay leaf and pepper.
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Bring to a boil over medium-high heat.
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Cover for about 40 minutes, until sausages are cooked through.
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4.
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Remove the sausages from the casserole; set aside and keep warm.
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On stove top, boil the cooking juices in the casserole over medium-high for about 5 minutes or until they are reduced and slightly thickened.
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Season with salt and more pepper if necessary.
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Return the sausages to the casserole; garnish with sage when serving.
