Sausages with Apple and Leek Gravy

By sarah_carroll

Ingredients

• 1 T EVOO
• 600 g chipolata sausages
• 1 leek (pale part only), thinly sliced
• 200 g bacon (about 3 rashers), cut into thin strips
• 2 t plain flour
• 300 ml apple juice
• 2 T wholegrain mustard
• 2 red apples (skin on), cored, cut into thin wedges
• 1 T chopped Italian parsley
• Mashed potato, to serve

Preparation

Step 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.

Drain all but 1T 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.