This sweet, thick apple gravy is the perfect partner for pork sausages.
Ingredients
- 1 tablespoon olive oil
- 600g pork chipolata sausages
- 1 leek (pale part only), thinly sliced
- 200g bacon (about 3 rashers), cut into thin strips
- 2 teaspoons plain flour
- 300ml apple juice
- 2 tablespoons wholegrain mustard
- 2 red apples (skin on), cored, cut into thin wedges
- 1 tablespoon chopped flat-leaf parsley
Method
- Step 1Heat 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.
- Step 2Drain 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.
- Low carb
- Lower gi
Nutrition
2828 kj
Energy
52g
Fat Total
20g
Saturated Fat
5g
Fibre
27g
Protein
128mg
Cholesterol
1775.28mg
Sodium
16g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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