Prep 15 mins
Cook 30 mins
Strong and flavourful. This is sure to make you smile on the coldest day.
- 1 tablespoon vegetable oil
- 8 pork and herb sausages
- 700 g floury potatoes
- 2 cox's apples
- 1 red onion, sliced
- 2 teaspoons flour
- 150 ml red wine
- 1 teaspoon coarse grain mustard
- 1 tablespoon Worcestershire sauce
- 50 g butter
- 50 ml milk
- Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over.
- Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender.
- Core the apples and cut into wedges.
- Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side, until turning golden.
- Remove the apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened.
- Stir in the flour and cook for 1 minute.
- Gradually add the wine, mustard and Worcestershire sauce.
- Pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy.
- Return the apple to the pan and season.
- Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture.
- Mash well with the butter and milk, and season.
- Divide the mash between 4 plates and top with the bangers.
- Spoon over the mustard gravy and apple wedges. Serve with green beans.