Sausage Recipe with Cider and Mustard Gravy

Sausages with mustard and cider gravy

Name: Sausages with mustard and cider gravy
Total time: 1 h
Yield: Serves 2
Ingredients: 400g potatoes, peeled and cut into chunks; 25g butter; a generous splash whole milk; olive oil; 6 pork sausages; 1 large onion, halved and thinly sliced; 2 tsp plain flour; 300ml dry cider; 100ml chicken stock; 2 tsp wholegrain mustard

Preparation and cooking time
- Total time1 hr
Easy
Serves 2

Ingredients

400g potatoes, peeled and cut into chunks
25g butter
a generous splash whole milk
olive oil
6 pork sausages
1 large onion, halved and thinly sliced
2 tsp plain flour
300ml dry cider
100ml chicken stock
2 tsp wholegrain mustard

Method

STEP 1
Put the potatoes in a pan of cold water. Bring to a simmer, add salt and cook until tender. Drain then tip back in the pan and put on a lid. Leave for a few minutes to steam-dry, then mash well. Beat in the butter and milk, and season. Reheat to serve.
STEP 2
Heat 2 tbsp of olive oil in a medium frying pan. Cook the sausages, turning, until golden and cooked through. Scoop out of the pan then add the onion and a generous pinch of salt, and cook, stirring, for 10-15 minutes or until golden and caramelised. Sprinkle over and stir in the flour, cooking for a couple of minutes until the flour disappears.
STEP 3
Gradually add the cider, stirring, then add the chicken stock. Simmer for 3-4 minutes, then add back the sausages and cook for 5 minutes. Stir in the mustard and simmer for 2 minutes. Reheat the mash and serve with the sausages and gravy.