← Back to Search Results
sauteeing
Sausage and Mustard Casserole

Photo by:
Comments: 0
 

Recipe

This is pure winter bliss. Serve it with creamy mashed potatoes and it will remain a favorite.

Yield: 6 servings
Prep time: 15 Mins
Cooking time: 45 Mins

Ingredients

  • 1 tbsp olive oil
  • 12 Italian sweet pork sausages
  • 1 large onion, thinly sliced
  • 8 oz (225g) cremini mushrooms
  • 1ΒΌ cups chicken stock
  • 1 Granny Smith apple, peeled, cored, and cut into chunks
  • 1 tbsp chopped sage
  • 1 bay leaf
  • 2/3 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 tsp Dijon mustard
  • 1 tsp whole grain mustard
  • 1 tsp dry mustard

Special Equipment:

  • Large flameproof casserole

Directions

1. Heat the oil over medium heat. Add the sausages, cook until golden, and remove.

2. Add the onion and cook until softened. Add the mushrooms and cook for 5 minutes, then stir in the stock, apple, sage, and bay leaf.

3. Bring to a boil, then return the sausages. Reduce the heat, cover, and cook gently for 20 minutes, stirring often. The apple pieces should break down and thicken the sauce slightly. If they are still holding their shape, mash them with the back of a wooden spoon and stir in.

4. Mix the cream and mustards together in a bowl and season with salt and pepper. Pour into the casserole, increase the heat, and boil gently for 5 minutes, or until the sauce has thickened slightly.

Special Equipment: Large flameproof casserole.

Notes

Good with cabbage and creamy mashed potatoes.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, and is based on using 3 oz sausage links.

 

Nutritional Information

Nutrients per serving (% daily value)

420kcal (21%)
84mg (8%)
4mg (7%)
111mcg RAE (4%)
648mg
37mg
31g
6g
2g
15g
88mg (29%)
1362mg (57%)
12g (61%)
27g (42%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
living-raw-food Living Raw Food
by Sarma Melngailis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?