Creamy Sausage and Triple Mustard Casserole
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.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 8 -12good quality pork sausage links
- 1
- 250
- 1
- 1
- 1tablespoon chopped fresh sage
- 300ml vegetable stock or 300 ml chicken stock
- 2teaspoons Dijon mustard
- 1teaspoon whole grain mustard
- 1teaspoon English mustard
- 1(142 ml) carton double cream
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DIRECTIONS
- 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.
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