Ingredients
- 1 tablespoon olive oil
- 600 grams pork sausages (8 sausages)
- 8 shallots, peeled and quartered
- 2 apples (small green apples, sliced into 1cm thick rounds)
- 2 tablespoons rosemary leaves, plus extra to garnish
- 1 cup apple cider or sparkling apple juice
- 1 tablespoon wholegrain mustard
- 1 tablespoon balsamic vinegar
- FOR WHITE BEAN MASH
- 800 grams cannellini beans (2x400 gram cans, drained and rinsed)
- 1 cup low-fat milk
- 1 garlic clove, peeled and halved
How to Make
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Step 1: Heat oil in a large non-stick frying pan over medium heat and cook sausages and shallot for 8 minutes, turning until golden brown.
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Step 2: Meanwhile, to make the white bean mash, combine beans, milk and garlic in a small saucepan over medium heat and simmer gently for 5 minutes or until garlic softens and season to taste.
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Step 3: Transfer to a blender and puree until smooth and keep warm.
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Step 4: Remove sausages from pan and add apple and rosemary and cook for 2 minutes, each side, until lightly browned and then pour cider into the pan and return sausages to pan and simmer for 5 minutes or until cooked through and liquid has reduced by half.
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Step 5: Transfer sausages and apple into a serving bowl.
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Step 6: Stir mustard and vinegar into the pan juices and season to taste.
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Step 7: Pour gravy over sausages and sprinkle with extra rosemary leaves and serve with white bean mash.
We hope you enjoy this recipe!
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