Sausage and Mustard Casserole
- 1 tbsp olive oil
- 12 Italian sweet pork sausages
- 1 large onion, thinly sliced
- 8 oz (225g) cremini mushrooms
- 1 1/4 cups chicken stock
- 1 Granny Smith apple, peeled, cored, and cut into chunks
- 1 tbsp chopped sage
- 1 bay leaf
- 2/3 cup heavy cream
- Salt and freshly ground black pepper
- 2 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1 tsp dry mustard
- Large flameproof casserole
- Heat the oil over medium heat.
- Add the sausages, cook until golden, and remove.
- Add the onion and cook until softened.
- Add the mushrooms and cook for 5 minutes, then stir in the stock, apple, sage, and bay leaf.
- Bring to a boil, then return the sausages.
- Reduce the heat, cover, and cook gently for 20 minutes, stirring often.
- The apple pieces should break down and thicken the sauce slightly.
- If they are still holding their shape, mash them with the back of a wooden spoon and stir in.
- Mix the cream and mustards together in a bowl and season with salt and pepper.
- Pour into the casserole, increase the heat, and boil gently for 5 minutes, or until the sauce has thickened slightly.
- Special Equipment: Large flameproof casserole.
olive oil, italian sweet pork sausages, onion, cremini mushrooms, chicken stock, apple, sage, bay leaf, heavy cream, salt, mustard, grain mustard, mustard, flameproof casserole
Taken from www.cookstr.com/recipes/sausage-and-mustard-casserole (may not work)