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
- 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.
- 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.
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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.
, Longrain Restaurant & Bar
Restaurants & Retailers
The Aproneers - 145 East Derwent Hwy Lindisfarne
The Breakwater, Hillarys Boat Harbour WA
The Emerson, Commercial Road
South Yarra
Jolleys Boathouse - Adelaide, SA
True South
Black Rock, VIC
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour