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
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.