Recipe by MarieRynr
Comfort food at it's best. Crimini mushrooms are similar to white mushrooms, but are browner with an earthy flavour. If you can't get them you may substitute white mushrooms.
Top Review by Daydream
We absolutely loved this. The only changes I made were to sub low-fat evaporated milk for the cream (otherwise my son would not have eaten it) and I used fresh field mushrooms. The sauce was indescribably delicious, the apple, mustard and sage melding together perfectly. I served this dish with Welsh Vegetable Pie #107846 and it was a match made in heaven. Thank you MarieAlice for another great recipe. I will surely make this again.
- 14.79 ml olive oil
- 8-12 good quality pork sausage links
- 1 large onion, thinly sliced
- 250 g small cremini mushrooms or 250 g chestnut mushrooms
- 1 medium cooking apple, peeled, cored and cut into small chunks
- 1 bay leaf
- 14.79 ml chopped fresh sage
- 300 ml vegetable stock or 300 ml chicken stock
- 9.85 ml Dijon mustard
- 4.92 ml whole grain mustard
- 4.92 ml English mustard
- 142 ml carton double cream
Directions See How It's Made
- Heat the oil in a large casserole dish or deep sided frying pan.
- Gently fry the sausages until they are golden brown all over; then remove from the casserole.
- Add the onion and saute until it softens and becomes nicely golden.
- Add the mushrooms and cook for a further 5 minutes.
- Stir in the apple chunks, bay leaf, sage and stock.
- Bring to the boil, then return the sausages to the casserole.
- Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
- The apple pieces should break down and thicken the stock slightly.
- If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
- Mix the mustards into the cream and season with salt and pepper.
- Pour into the casserole and increase the heat.
- Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
- Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.