Sausage and cranberry ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Sunflower oil |
| 3 | Leeks | |
| 8 | Sausages; (twisted and cut | |
| ; into two) | ||
| 450 | millilitres | Vegetable stock; (3/4 pint) |
| 1 | Sprig fresh rosemary | |
Directions
In a large frying pan cook the leeks in the oil for 1 minute, cover and gently continue to cook the leeks until golden brown.
Add the sausages and continue to fry until lightly browned and almost cooked.
Add all the remaining ingredients, except for the mustard. Cover and simmer gently for 10-12 minutes. Stir the mustard into the sausages and season to taste. Scatter over the parsley and serve.
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