Sausage and mushrooms in mustard and cider

Ingrédients

• 400 g good quality pork sausages (or sausage meat)
• 1 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 400 ml medium dry cider
• 175 ml half-fat creme fraiche
• 200 g mushrooms
• 2 tbsp wholegrain mustard
• Salt and pepper

Préparation

1. 1

   Remove the sausages from their skins and form each sausage into four balls.

2. 2

   Slice the onions (2 onions), roughly chop the mushrooms (200g) and finely chop the garlic (2 cloves).

3. 3

   Heat the olive oil (1 tbsp) in a large saucepan, add the sausages and cook until they are browned on the outside.

4. 4

   Once the sausages have browned, remove them from the pan and set aside.

5. 5

   Add the onions and mushrooms to the pan, reduce to a low heat and cook for 3 minutes.

6. 6

   Add the garlic and cook for a further minute.

7. 7

   Add the cider (400ml) and bring to the boil. Return the sausages to the pan, cover and cook for 10 minutes.

8. 8

   Add the creme fraiche (175ml) and mustard (2 tbsp) and cook for 5 minutes.

9. 9

   Season with salt and pepper.

10. 10

    If you're cooking this dish to chill/freeze and reheat later, remove from the heat now. Otherwise, continue to cook for roughly 10 minutes until the sauce has reduced.

11. 11

    Serve