Sausages and Cider : The Aperitif We’ve Been Waiting For

A good artisanal sausage, full of flavour and cut into slices on a board, served with a nicely chilled cider, is all it takes to start the evening on the right note. No need to fire up the barbecue or plan a big production: just a pan, a few minutes, and pairings everyone will enjoy.

And for anyone who thinks cider is always too sweet: most are much drier than you might expect. A semi-dry cider contains just a few grams of residual sugar, naturally balanced by acidity. The result is freshness, balance and a lower alcohol content than wine.

Pairings to try

Bacon Cheddar + Sparkling Cider

Since the effervescence awakens the palate, whets the appetite and enhances the cider’s sense of freshness, starting the meal with this type of cider is a natural choice. The bacon cheddar sausage, rounded, smoky and savoury, has a profile that brings out the cider’s fruity notes. That fruitiness helps balance the salt and cleanse the palate between bites. Approachable, festive and made for sharing, it’s sure to please everyone gathered around the board.

If you want to surprise your guests: serve a barrel-aged cider, meaning one that has been aged in oak barrels, giving it woody notes and a rounder texture. These aromas naturally echo the smoked bacon, while its more structured mouthfeel makes it an outstanding resonance pairing.

Maple Pepper + Semi-Dry Cider

Cut into slices on a board, the maple pepper sausage makes quite an impression. The sweetness of maple and the warmth of pepper create a duo that pairs naturally with a semi-dry cider. The cider’s gentle sweetness softens the spice, while its acidity brings a refreshing lift that keeps everything balanced and enjoyable.

Mild Italian + Dry, Lively Cider

Slightly herbaceous and full of flavour, the mild Italian sausage is a sure bet for an aperitif board. A crisp, dry cider refreshes the richness and supports the herbal notes. Light, thirst-quenching and perfect for an evening on the terrace.

For the curious: cider made on grape pomace, a current trend among Québec cider makers, brings tannins that give the pairing structure. An option that pleasantly surprises.

Apple Cheddar + Cider

Apple and melting cheddar create a fruity, creamy profile that pairs beautifully with a dry cider. The fruitiness of the cider and the apple amplifies itself, the cheese brings texture, and the whole pairing feels coherent and indulgent.

To take it further: a hopped cider adds aromatic notes that make the pairing more complex without weighing it down. A surprising match, especially since this type of cider still has only a few devoted fans for now.

The secret: serve the sausage warm rather than hot, so the aromas can express themselves fully and the contrast with the cider is not too pronounced.

Whether it’s for a 5 à 7 on the terrace, an evening with friends or an impromptu aperitif, La Fernandière sausages have everything they need to steal the spotlight. All you need is the right cider close at hand. Cheers!