Sunday, 4 November 2012

Sausages with Creamy Wholegrain Mustard sauce - Saturday November 3rd 2012

It is definitely getting wintery, damp, cold, and generally grey.

Only a good, porky sausage can cheer me up when it is this grey. I made a creamy mustard sauce, gussied up with a good tablespoon of wholegrain mustard, instead of ordinary gravy. Just a little flour in with the fat from frying the sausages, some water from boiling the cabbage, seasoning, and little sage, a good teaspoon of English mustard and a tablespoon of grainy mustard, and you have a very tasty sauce.

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