Maple-and-Mustard-Glazed Sausages with Mushroom Gravy
By OcadoLife
Published on 12 December 2022
Give bangers and mash an update with this Maple-and-Mustard-Glazed Sausages with Mushroom Gravy from food writer Helen Graves. A sweet-hot glaze and flavour-packed gravy take this familiar favourite to the next level, making the dish good enough for guests. If you want to make it veggie, use meat-free sausages and veg stock. Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 5 g of dried porcini mushrooms
- 400 ml of hot beef stock
- 3 tbsp of vegetable or flavourless oil, plus 1 tsp for the sausages
- 1 onion, sliced
- 485 g of chestnut mushrooms, sliced
- 50 g of unsalted butter
- 25 g of plain flour
- 1 tsp of cornflour (optional)
- 8 pork sausages
- 2 tbsp of wholegrain mustard
- 1 tbsp of maple syrup
- 1 kg of floury potatoes, such as maris piper, peeled and cut into even-sized chunks
- 80 ml of semi-skimmed milk
- 4 tbsp of crème fraîche
- 1 handful of of sage leaves, to serve (optional)
Method
Step 1
To make the gravy, soak the porcini in 50ml of the hot stock. Meanwhile, heat ½ tbsp of the oil in a pan over a medium-high heat. Add the onion; cook for 5 mins, stirring, until softened and just starting to catch at the edges.Step 2
Reduce the heat a little and add half the chestnut mushrooms; cook for 10 mins, or until golden. Transfer to a plate. Repeat with another ½ tbsp oil and chestnut mushrooms until golden; transfer to the plate.Step 3
Add 25g butter to the pan; once foaming, add the flour and stir for a few mins. Whisk in the remaining 350ml stock, a little at a time. Add the porcini soaking liquid (avoiding any grit); finely chop the porcini and add them too. Add the cooked mushrooms and onion; simmer for 5 mins. If you like a thick gravy, mix the cornflour with 1 tsp water, then stir into the pan and simmer for 3-5 mins more.Step 4
To cook the sausages, add with 1 tsp oil to a large, high-sided frying pan that has a lid. Cook over medium-high heat for 5 mins, turning, until evenly coloured. Reduce the heat, cover and cook for 10-15 mins, until almost cooked through, turning occasionally.Step 5
Mix the mustard and maple syrup in a bowl. Pour over the almost-cooked sausages; toss, then cook uncovered for 5 mins, turning halfway.Step 6
Meanwhile, cook the potatoes in a pan of boiling, salted water for 15 mins, or until tender. Drain and allow to steam dry for a few mins while you gently warm the milk and remaining 25g butter; add to the potatoes, mash, season and stir in the crème fraîche to taste.Step 7
If serving with sage, heat the remaining 2 tbsp oil in a small frying pan. Once hot, add the sage and cook for 30 secs or so, until crispy. Remove with a slotted spoon and drain on kitchen towel.Step 8
Serve the sausage and mash with the mushroom gravy poured over, topped with the crispy sage, if you like. Leftover gravy will keep in the fridge for 2 days, or freeze for up to 1 month.