Creamy mustard pork & apple bangers
| Serves: | 4 |
| Cooking Time: | 20m |
| Prep Time: | 5m |
Ingredients
- 2 tbsp olive oil
- 500 g pork bangers
- 2 fennel bulbs, sliced
- 1 tsp sugar
- 2 Golden Delicious apples, cored and cut into 8 wedges
- 125 ml white wine
- 1 tsp fennel seeds
- salt and pepper
- 2 tbsp wholegrain mustard
- 2 tbsp chopped parsley
- 250 ml cream
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Cooking Instructions
- Heat the olive oil in a pan, then add the sausages and fry until browned on all sides.
- Remove sausages, then set aside.
- In the same pan, add the sliced fennel along with the sugar, then saute until fennel is tender and beginning to brown.
- Add the apples and a splash of wine, then simmer until the wine is completely reduced.
- Add the cream and the mustard, then return the sausages to the pan and simmer for 10 minutes until the cream is reduced and slightly thickened.
- Stir in the chopped parsley and season to taste with salt and pepper.
- Serve on a bed of crushed potatoes or starch of your choice.
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