Sausage and mushrooms in mustard and cider

A deliciously different sausage recipe - Pork sausages and mushrooms cooked in wholegrain mustard, creme fraiche and cider. Perfect served with creamy mashed potatoes and lots of peas.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Remove the sausages from their skins and form each sausage into four balls.
2. 2Slice the onions (2 onions), roughly chop the mushrooms (200g) and finely chop the garlic (2 cloves).
3. 3Heat the olive oil (1 tbsp) in a large saucepan, add the sausages and cook until they are browned on the outside.
4. 4Once the sausages have browned, remove them from the pan and set aside.
5. 5Add the onions and mushrooms to the pan, reduce to a low heat and cook for 3 minutes.
6. 6Add the garlic and cook for a further minute.
7. 7Add the cider (400ml) and bring to the boil. Return the sausages to the pan, cover and cook for 10 minutes.
8. 8Add the creme fraiche (175ml) and mustard (2 tbsp) and cook for 5 minutes.
9. 9Season with salt and pepper.
10. 10If 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. 11Serve