Jo Pratt's Creamy Sausage and Triple Mustard Casserole

Name: Jo Pratt's Creamy Sausage and Triple Mustard Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Cuisine: British
Ingredients: 16-24 good-quality pork sausages; 2 tbsp olive oil; 2 large onions. thinly sliced; 500g (1lb 2oz) potatoes. peeled and cut into 2cm (¾in) cubes; 2 medium Bramley cooking apples. peeled. cored and cut into small chunks; 2 bay leaves; 2 tbsp chopped fresh sage; 600ml (1 pint) vegetable or chicken stock; 4 tsp Dijon mustard; 2 tsp wholegrain mustard; 2 tsp English mustard; 300ml (10fl oz) double cream; Sea salt and freshly ground black pepper; 1 bunch of flat-leaf parsley. chopped

Over a year ago 15,745 views

Prep: 15 mins

Cook: 55 mins

Serves: 6

British Main Course

Ingredients

16-24 good-quality pork sausages
2 tbsp olive oil
2 large onions. thinly sliced
500g (1lb 2oz) potatoes. peeled and cut into 2cm (¾in) cubes
2 medium Bramley cooking apples. peeled. cored and cut into small chunks
2 bay leaves
2 tbsp chopped fresh sage
600ml (1 pint) vegetable or chicken stock
4 tsp Dijon mustard
2 tsp wholegrain mustard
2 tsp English mustard
300ml (10fl oz) double cream
Sea salt and freshly ground black pepper
1 bunch of flat-leaf parsley. chopped

Accompaniment

Description

This creamy sausage and triple mustard casserole is a comforting dish that brings together golden-brown sausages, sautéed onions, and tender potatoes, all enveloped in a rich, tangy mustard cream sauce. The addition of sweet apple chunks adds a delightful twist, balancing the savory flavors beautifully. As it simmers, the aromas fill your kitchen, inviting everyone to gather around the table for a hearty meal that’s perfect for sharing. Serve it up in bowls, and don’t forget a spoon to savor every last drop of that luscious sauce!

Method

1
Remove the sausages from their skins and roll each one into two smaller sausage shapes.
2
Heat the oil in one very large or two medium casserole dishes.
3
Gently fry the sausage pieces until they are nice and golden brown all over, then remove from the pan.
4
You may need to do this in a couple of batches due to the large number of sausages.
5
Add the onions to the pan and sauté until softened and becoming nicely golden. This will take a good 10 minutes.
6
Add the mushrooms to the pan and sauté for 5 minutes.
7
Stir in the potatoes, apple chunks, bay leaves, sage and stock.
8
Bring to the boil and return the sausages to the pan.
9
Reduce the heat, cover and leave to cook gently for 40 minutes, stirring occasionally to check the sausages aren't sticking to the pan.
10
By now, the apple will have broken down, thickening the stock slightly.
11
If they are soft but still holding their shape, just mash some of them slightly with the back of a wooden spoon and stir in.
12
Mix the mustards into the cream and season with salt and pepper.
13
Pour this into the casserole dish and increase the heat.
14
Leave the lid off and simmer for 5-10 minutes until the sauce has thickened slightly.
15
Stir in the parsley.
16
Serve in bowls with a spoon to make sure you don't leave any sauce behind.