Mustardy Sausages With Apple
Over a year ago
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Ingredients
- 8 Plump Pork Sausages
- 1 Tbsp Vegetable Oil
- 1 Red Onion Cut to Wedges
- 2 Cox's Apples Cored And Quartered But With Skin On
- 2 Tbsp Redcurrent Jelly
- 300ml Chicken Stock (stock cubes.)
- 1Tbsp Cornflour
- 2 Tbsp Grainy Mustard
- A Few Rosemary Twigs
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
A great tasty sausage recipe with apple that only takes a short time to make.
Method
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1
In a large frying pan fry the sausages,onion wedges in the oil until golden add the apple quarters until they show signs of cooking. Stir often, don't let the apple break up Then lower the heat.
Make the stock and stir in the cornflower,redcurrent and mustard. Ensure they disolve.
Add the stock carefully to the pan. Toss in the rosemary.
Raise the heat and gently bubble simmer for about 10-15 Minutes giving the odd stir
Add the stock carefully to the pan
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