Sausages with Apple and Leek Gravy

Sausages with Apple and Leek Gravy

 

Serves: 4

Ingredients

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

 

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

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Brent Farrell, Brents Restaurant

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True South Black Rock, VIC

True South
Black Rock, VIC

Hudson Meats, NSW

Hudson Meats, NSW

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

Coppersmith Hotel 435 Clarendon St South Melbourne

Coppersmith Hotel
435 Clarendon St
South Melbourne

Grass Roots Urban Butchery

Grass Roots Urban Butchery

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Jamie Oliver

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Andrew Kay

Richard Nicholls

Richard Nicholls

Stephen Pilkington

Stephen Pilkington

Jackie Marshall

Jackie Marshall
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