Jenny Bristow is backing our CLIC Sargent appeal by sharing these simple recipes with families in mind
What you'll need
450g/1lb pork sausages
1 tsp olive oil
Knob of butter
1 red onion — sliced
25g/1oz soft brown sugar
1 dsp white wine vinegar
2 dsp Worcester sauce
125ml/4floz vegetable stock
1 tsp wholegrain mustard
To cook the sausages. Place 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.
Now, in with the vinegar, Worcester sauce and vegetable stock. Continue cooking for 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, serve with warm buttery champ.