Sausages with Apple and Leek Gravy
Serves: 4
Ingredients
1 tbs olive oil
600g beef sausages
1 leek (pale part only), thinly sliced
200g bacon (about 3 rashers), cut into thin strips
2 tsp plain flour
300ml apple juice
2 tbs wholegrain mustard
2 red apples (skin on), cored, cut into thin wedges
1 tbs chopped flat-leaf parsley
Method
- Heat 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.
- Drain 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.
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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.
John Bruce - Cape Grim Beef Farmer, Stanley, TAS
Restaurants & Retailers
Prince Alfred - 355 Bay St, Port Melbourne VIC
Hudson Meats, NSW
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Paringa Estate
Mornington Peninsula
The Aproneers - 145 East Derwent Hwy Lindisfarne
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour