- 2 tbsp olive oil
- 12 British free-range or organic pork sausages
- 1 large onion, sliced
- 2 leeks, sliced
- 3 garlic cloves, crushed
- 500ml dry cider
- 250ml chicken stock
- 2 tbsp wholegrain mustard
- 200g young leaf spinach
- Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy-based pan over medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer
to a plate and set aside.
- Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and cook gently for 10-12 minutes until softened and beginning to caramelise.
- Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
- Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.