Ingredients

• Dash of olive oil
• 400-500g Ziggys Thick Pork Sausages
• 1 onion, halved and then thinly sliced
• 2 apples, cut into finger-width wedges
• 200ml Tassie cider
• 2 tbsp créme fraîche
• 2 tsp wholegrain mustard
• Generous handful of Continental parsley, finely chopped

Method

1. In a large frying pan, heat the oil over medium heat and cook the sausages for 10 to 15 minutes until cooked through, turning regularly.
2. Remove the cooked sausages from the pan and set aside, then add the onions into the pan and fry for 5 minutes until becoming translucent.
3. Add the sausages back into the pan and add the apple.
4. Pour in the cider and simmer until liquid has reduced by half.
5. Stir in the mustard and créme fraîche and allow to simmer for another 5 minutes.
6. Remove from the heat and serve the sausages and sauce on a bed of mashed potato. Sprinkle with parsley.