Pork
Serves: 4
300ml / 10floz Dry White wine
454g / 1lb Lincolnshire sausages
55g / 2oz Butter
1 Onion, grated
2 green crisp apples, peeled, cored and sliced
150g / 5oz baby Button Mushrooms, wiped and halved
1 Vegetable stock cube, made up with 200ml / 6floz boiling water
30ml / 2tbs Unrefined dark brown soft Sugar
2g / 1/4tsp ground Cinnamon
Bring the wine to the boil in a large frying pan and cook the sausages for 10 minutes.
Remove the skins which will fall off easily.
Transfer the sausages from the pan, reserving the wine.
Heat half the butter in another frying pan and cook the sausages until golden brown - approximately 10 minutes.
Add the onion to the white wine along with the apples, mushrooms, stock, sugar, cinnamon and remaining butter.
Bring the mixture to the boil and cook until the apples are tender and the liquid is reduced to a thin syrup.
Serve the sausages with the apple sauce on a bed of mashed potato.