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Sausages with apple and leek gravy

Name: Sausages with apple and leek gravy
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 600g pork chipolata sausages; 1 leek (pale part only), thinly sliced; 200g bacon (about 3 rashers), cut into thin strips; 2 teaspoons plain flour; 300ml apple cider; 2 tablespoons wholegrain mustard; 2 red apples (skin on), cored, cut into thin wedges; 1 tablespoon chopped flat-leaf parsley

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15m

45m

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Satisfy your roast pork and apple cravings with this quick and easy midweek meal.

1 tablespoon olive oil
600g pork chipolata sausages
1 leek (pale part only), thinly sliced
200g bacon (about 3 rashers), cut into thin strips
2 teaspoons plain flour
300ml apple cider
2 tablespoons wholegrain mustard
2 red apples (skin on), cored, cut into thin wedges
1 tablespoon chopped flat-leaf parsley

Method

1.

Heat the oil in a frypan over medium heat. Cook sausages for 8-10 minutes, turning, until golden. Remove sausages from pan and keep warm while you make the gravy.
2.

Drain all but 1 tablespoon of fat from the pan, then return pan to medium heat. Add the leek, bacon and flour, and cook stirring, for 2-3 minutes until the leek softens slightly. Return the sausages to the frypan with the apple juice and mustard. Stir well to combine, then simmer over low heat for 15 minutes. Add the apple and cook for a further 15 minutes until the apple starts to break down and gravy thickens. Stir through parsley, then serve with mashed potato.

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