Recipe: Pork sausages with a mustard and red onion gravy, served with champ
Now the children have gone back to school, it’s time to put delicious food on the timetable. Jenny Bristow shares some superb recipes.
What you'll need
450g pork sausages, low fat
1 tsp olive oil
Knob of butter
1 red onion, sliced
25g soft brown sugar
1 dsp white wine vinegar
2 dsp Worcester sauce
125ml vegetable stock
1 tsp wholegrain mustard
To cook the sausages, place them in a hot pan with the olive oil and butter. Toss until golden and lightly cooked.
Add the sliced onion to the pan and cook until soft. Next add the brown sugar and stir well to prevent it sticking.
Then add the vinegar, Worcester sauce and vegetable stock. Continue cooking on a moderate heat for approximately 15-20 minutes until the sausages are well cooked and the onion gravy has reduced and concentrated in flavour.
Finally, add the mustard and heat through before serving with warm buttery champ.