Sausages with Onion, Apple and Mustard Gravy

Sausages with Onion, Apple and Mustard Gravy


  • 6 tablespoons extra virgin olive oil
  • 6 (about 1kg) brown onions, thinly sliced
  • 2 apples, peeled, cored and thinly sliced
  • 1 bay leaf
  • 1 large sprig thyme
  • 2 cloves garlic, finely chopped
  • 100mls dry white wine
  • 1 tablespoon flour
  • 2 tablespoons whole grain mustard
  • 250ml beef stock
  • 2 tablespoons chopped parsley
  • 12 pork sausages


Heat 4 tablespoons of the oil in a large frying pan over moderate heat. Add the onions, apples, bay leaf, thyme and garlic. Fry gently for 15-20 minutes or until the onions are lightly browned and soft. Add the wine, mix well and let it bubble for 20 seconds. Add the flour and mix well. Add the mustard and stock, mix well and bring to the boil. Simmer 15 minutes. Stir in the parsley. Taste and season with salt and freshly ground black pepper. Remove from the heat and reserve. In a clean frying pan, heat the remaining oil over moderate heat and fry the sausages gently until cooked through and browned. Reheat the onion mixture and serve it over the sausages.

Serves 4-6.