Ingredients
1 tbsp Vegetable Oil
8 (454g) Adams Lincolnshire Sausages
1 Medium Onion, cut into wedges
2 Eating Apples (Skin left on), cored and each cut into 8 wedges
1 rounded tbsp Redcurrant Jelly
300ml Hot Chicken Stock
2 tbsp Mustard, preferably grainy
Rosemary sprigs
Method
- Fry the Adams Lincolnshire Sausages in a large pan for 5 minutes, turning often.
- Place the onion wedges in the pan and continue to fry until everything is golden. Add the apples to the pan and cook until they begin to colour, stirring gently.
- To make the gravy, stir the redcurrant jelly into the stock until it dissolves, then stir in the mustard. Add this to the pan and cook everything together for a further couple of minutes. Lower the heat and add the rosemary, simmer for a further 10 minutes until the Adams Lincolnshire Sausages are cooked.
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