Sausages with Apple and Leek Gravy

Serves: 4

Ingredients

1 tbs olive oil
600g beef sausages
1 leek (pale part only), thinly sliced
200g bacon (about 3 rashers), cut into thin strips
2 tsp plain flour
300ml apple juice
2 tbs wholegrain mustard
2 red apples (skin on), cored, cut into thin wedges
1 tbs chopped flat-leaf parsley

Method

1. Heat the oil in a frypan over medium heat. Cook sausages for 8-10 minutes, turning, until golden. Remove sausages from pan and keep warm while you make the gravy.
2. Drain all but 1 tablespoon of fat from the pan, then return pan to medium heat. Add the leek, bacon and flour, and cook stirring, for 2-3 minutes until the leek softens slightly. Return the sausages to the frypan with the apple juice and mustard. Stir well to combine, then simmer over low heat for 15 minutes. Add the apple and cook for a further 15 minutes until the apple starts to break down and gravy thickens. Stir through parsley, then serve with mashed potato.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.