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Sausages with Mustard & Cider Gravy |
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| Serves 2 |
Prep 20 mins |
Cooking 40 mins |
Easy |
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Ingredients |
400g potatoes, peeled & cut into chunks
25g butter
splash of whole milk
olive oil
6 pork sausages
1 large onion, halved & thinly sliced
2 tsp plain flour
300ml dry cider
100ml chicken stock
2 tsp mustard (wholegrain optional)
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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.
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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 pinch of salt, and cook, stirring for 10 - 15
mins or until golden and caramelised. Sprinkle over and
stir in the flour, cooking for a couple of minutes until
the flour disappears.
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Gradually add the cider,
stirring, then add the chicken stock. Simmer for 3-4 mins,
then add back the sausages and cook for 5 mins. Stir in
the mustard and simmer for 2 mins. Reheat the mash and
serve with the sausages and gravy.
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DAILY
DINNERS 
