Serves: 3

Preparation:  15 minutes

Cooking Time: 20 minutes

Category: Pork / Flexitarian

Plan: Best to prepare same day

Difficulty:  Easy

Course: Main

Cuisine: French

Sausage, Mushroom and Breton Cider Stew

This is a Guest Recipe from Delicious Magazine - quick and easy to prepare

Warm comforting dish perfect for those cold Winter months.

Ingredients

• Olive oil to fry
• 6 good-quality herby sausages
• Knob of unsalted butter
• 1 large onion, sliced
• 1 leek, sliced
• 5 garlic cloves, finely sliced
• 200g chestnut mushrooms, halved
• 15g plain flour
• 2 tsp dijon mustard
• 500ml cider, ideally breton cider if you can find it
• ¼ bunch tarragon or parsley, chopped

Method

1. Put a large heavy-bottomed pan or casserole dish over a medium heat, then add a splash of oil and the sausages.
   
   
2. Cook gently until browned all over, then remove from the pan.
   
   
3. Add the butter to the pan and, once melted, add the onion, leek, garlic and mushrooms with a pinch of salt. Cook for 8 minutes, stirring regularly, until everything is nice and caramelised.
   
   
4. Add the flour and mustard, stir for a minute to coat everything, then add in the cider bit by bit, stirring to avoid lumps.
   
   
5. Return the sausages to the pan (along with any juices) and bring to a boil, then turn down to a simmer for 10 minutes.
   
   
6. Taste and season with salt and lots of freshly cracked black pepper.
   
   
7. Add the chopped tarragon or parsley just before serving with creamy mashed potatoes and broccoli.