PER SERVING 435 kcals, protein 20.7g, carbs 14.3g, fat 31.3g, sat fat 9.9g, fibre 0.6g, salt 2.52g
pork sausage 8
smoked streaky bacon 6 rashers, chopped
onion 1, halved and sliced
plain flour 1 tbsp
cider 450 ml
Dijon mustard 1 tsp
parsley a handful, chopped
mashed potato to serve
Heat 1 tbsp oil in a casserole. Add the sausages and cook until browned all over. Take out of the pan.
Add the bacon and onion to the pan and cook for 5-7 minutes, stirring occasionally, until golden. Sprinkle over the flour and cook for 1 minute, then stir in the cider. Simmer for 2 minutes, then stir in the mustard.
Add back the sausages. Simmer for 20-30 minutes until sauce has thickened. Add the parsley and serve with mash.