-
Separate the sausages and
prick each in several places with a fork. Peel and chop
the onion or shallot finely. Wash and chop the parsley.
-
Heat all but two tablespoons
of the milk with the onion in a saucepan. Drop in the
sausages and simmer gently for about 20 minutes (or cook
in the oven - see below). Lift out
the sausages and keep hot. Blend the cornflour and mustard
(if using) with the remaining milk. Pour the hot milk into it
stirring all the time. Return to the pan and stir until it
boils and boil gently for 5 minutes. Season to taste. Add
the chopped parsley and return the sausages for a few
minutes to make sure they are hot.
-
Because milk burns easily be
sure to use a gentle heat for cooking this and the
thickest pan you have. You may find it safer to do the 20
minute cooking in the oven. It is an unusual way of
cooking sausages but very pleasant.
-
Accompaniments: Mashed or
boiled potatoes, and either peas, cabbage, brussels sprouts or
spinach. Plenty of French mustard, if you like.
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DAILY
DINNERS 
