Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 45 mins Serves 4 1 tbsp but­ter 3 tbsp olive oil 8 chicken sausages 1 large Granny Smith ap­ple, cored and cut into wedges 2 large onions, sliced 4 thyme sprigs 1 bay leaf 1 tsp brown sugar 1 tsp English mus­tard 1 tbsp plain flour 350ml ap­ple cider Mashed po­ta­toes, to serve Heat but­ter and olive oil in a large fry­ing pan. Brown the sausages, then re­move them from the pan and set aside. Add ap­ple, onions, thyme and bay leaf to the pan and sauté un­til the onions be­gin to brown and caramelise. Add sugar and mus­tard, then add flour and cook for about a minute. Grad­u­ally pour in the ap­ple cider, stir­ring so that there are no lumps in the flour. Bring to a sim­mer and re­turn the sausages to the pan. Cover with a lid and cook for a fur­ther 20 to 25 min­utes. Serve with creamy mashed po­ta­toes.

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