This is pure winter bliss. Serve it with creamy mashed potatoes and it will remain a favorite.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp olive oil||2/3 cup heavy cream|
|12 Italian sweet pork sausages||salt and freshly ground black pepper|
|1 large onion, thinly sliced||2 tsp Dijon mustard|
|8 oz (225 g) cremini mushrooms||1 tsp whole grain mustard|
|1 1/4 cups chicken stock||1 tsp dry mustard|
|1 Granny Smith apple, peeled, cored, and cut into chunks||1 bay leaf|
|1 tbsp chopped sage|
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.
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