Quantities are for 1 serving.
Ingredients
- 1¹⁄₂ whole bangers (ask your butcher for ‘no cereal’)
- ¹⁄₄ tbsp butter
- 1¹⁄₂ thick leeks (washed and cut into chunks)
- ¹⁄₂ tbsp hot english mustard
- ¹⁄₄ cup white wine
- ¹⁄₄ cup cream
- ¹⁄₄ sprig thyme
- ¹⁄₄ pinch salt and pepper
Method
- Preheat your oven to 220°C and pop the grill setting on.
- Get the butter up to a medium heat in a medium sized ovenproof pan and add the leeks to saute.
- When the leeks are caramelised, add the mustard, thymeand the wine and reduce it by half while stirring
- Once the wine is reduced, add the cream and bring it to the boil. Reduce the sauce by a third, then remove it from the heat.
- Arrange the bangers, evenly spaced, in a tray and pop them in the oven until they are dark brown on top. Then flip them over and grill them until they are brown on the other side. Probably 5 minutes a side.
- Once they are brown on both sides, add them (juices and all) into the pan and bring the pan back up to a gentle simmer for the sausages to cook through in the sauce. (1 or 2 minutes)
- Season with salt and pepper and serve immediately.
