Creamy Sausage And Triple Mustard Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 8 -12 good quality lamb 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
• 1 tablespoon chopped fresh sage
• 300 ml vegetable stock or 300 ml chicken stock
• 2 teaspoons dijon mustard
• 1 teaspoon whole grain mustard
• 1 teaspoon english mustard
• 1 (142 ml) carton double cream

Recipe

• 1 heat the oil in a large casserole dish or deep sided frying pan.
• 2 gently fry the sausages until they are golden brown all over; then remove from the casserole.
• 3 add the onion and saute until it softens and becomes nicely golden.
• 4 add the mushrooms and cook for a further 5 minutes.
• 5 stir in the apple chunks, bay leaf, sage and stock.
• 6 bring to the boil, then return the sausages to the casserole.
• 7 reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
• 8 the apple pieces should break down and thicken the stock slightly.
• 9 if they are still holding their shape, mash them with the back of a wooden spoon and stir in .
• 10 mix the mustards into the cream and season with salt and pepper.
• 11 pour into the casserole and increase the heat.
• 12 leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
• 13 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.