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    Slow-Cooked Sausages In Apple Gravy

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    Slow-Cooked Sausages In Apple Gravy

    Good old British bangers are cooked with leeks, Bramley apples and apple juice in this hearty autumn casserole.

    • Nut Free
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 65 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 2 tsp olive oil
    • 2 x 400g packs Waitrose English Pork and Fresh Leek Sausages
    • 1 leek, trimmed and washed
    • ½ x 200g pack Waitrose Smoked Danish Lardons
    • 300ml Waitrose Pressed Apple Juice
    • 1 Bramley apple
    • 2 tbsp wholegrain mustard


    1. Heat the olive oil in a large non-stick pan over a medium heat. Cook the sausages, turning regularly, for 10-15 minutes or until golden brown all over. Remove from the pan and set aside.
    2. Cut the leek into 6cm pieces and slice lengthways into fine strips. Return the frying pan to the heat and add the smoked lardons and shredded leek. Stir-fry for 5 minutes until the leeks are softened and the lardons are opaque.
    3. Return the sausages to the pan. Pour in the apple juice and cover with a tight-fitting lid. When simmering, reduce the heat to low. Cook for 30 minutes or until the juice has reduced by about a third.
    4. Peel, core and dice the apple. Add it to the pan. Replace the lid and cook for a further 15 minutes or until the apple has softened and is beginning to break up.
    5. Place the sausages on warmed serving plates. Stir the mustard into the gravy and garnish with chopped parsley. Serve with a helping of creamy mash and freshly cooked tenderstem broccoli.

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    Cook's tips

    This dish reheats really well, either from chilled or frozen, so it's good for making ahead.


    Average user rating

    5 stars