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Sausage & Mustard Casserole

Sausage & Mustard Casserole

½ tbsp Olive oil
6 Pork sausages
1 onion, sliced
100-125g Mushrooms, sliced
1 Apple, peeled, corred and cut in chunks (if using a cooking apple use half a large one)
1 Bay leaf
½ tbsp chopped Sage
150ml Chicken stock
1 tsp Dijon mustard
1 tsp English mustard
1 tsp Wholegrain mustard
75ml Double cream

Serves 2 - 3

1. Heat the oil in a casserole or deep saucepan and gently fry the sausages for a few minutes until browned all over. Take the sausages out of the casserole and set aside.

2. Add the onion to the casserole and cook gently until softened. Add the mushrooms and cook for 5 mins, then stir in the apple, bay leaf, sage and stock.

3. Bring to the boil, then return the sausages to the casserole. Reduce the heat, cover and cook gently for 20 mins, stirring often. The apple pieces should break down and ticken the sauce slightly. If they are still holding their shape, mash them with the back of a wooden spoon and stir in.

4. Mix the mustards and cream together and season with salt and pepper. Pour into the casserole, increase the heat, and boil gently for 5 mins, or until the sauce has thickened slightly.

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