Ingredients for Creamy Sausage And Triple Mustard Casserole
- Olive Oil
- Pork Sausage Links
- 1 medium onion, chopped
- Cremini Mushrooms
- Cooking Apple
- 1 bay leaf
- Fresh Sage
- Vegetable Stock
- Dijon Mustard
- Whole Grain Mustard
- English Mustard
- Double Cream
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How to Make Creamy Sausage And Triple Mustard Casserole
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet or casserole dish over medium heat.
- Add 1 pound Italian sausages (removed from casings) and cook, breaking them up with a spoon, until golden brown, about 8-10 minutes.
- Remove sausages from skillet and set aside.
- Add 1 medium onion, chopped, to the skillet and sauté until softened, about 5 minutes.
- Add 8 ounces crimini mushrooms (or white mushrooms), sliced, and cook for 5 minutes more.
- Stir in 2 medium apples, peeled, cored, and chopped, 1 bay leaf, 1 teaspoon dried sage, and 1 ½ cups chicken stock.
- Bring to a boil, then return the sausages to the skillet.
- Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Apples should soften and thicken the sauce. If not, mash them slightly with a spoon.
- In a bowl, whisk together 1 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, and 1 tablespoon stone-ground mustard. Season with salt and pepper to taste.
- Pour the cream mixture into the skillet, increase heat slightly, and simmer uncovered for 5 minutes, or until sauce has thickened.
- Serve immediately with creamy mashed potatoes or your favorite roasted vegetables (green beans, broccoli, peas, etc.).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
30g
Fat
132g
Carbs
4g
