This is an easy stand up & eat dish, perfect for Bonfire Night! Recipe from ‘In the mood for entertaining’ by Jo Pratt.



16-24 good-quality pork sausages

2tbsp olive oil

2 large onions, thinly sliced

500g (1lb 2oz) small chestnut mushrooms

750g (1lb 10oz) potatoes, peeled and cut into 2cm (¾in) cubes

2 medium Bramley cooking apples, peeled, cored and cut into small chunks

2 bay leaves

2tbsp chopped fresh sage

600ml (1 pint) vegetable or chicken stock

4tsp Dijon mustard

2tsp wholegrain mustard

2tsp English mustard

300ml (10fl oz) double cream

Sea salt and freshly ground black pepper

1 bunch of flat-leaf parsley, chopped 



– Remove the sausages from their skins and roll each one into two smaller sausage shapes.

– Heat the oil in one very large or two medium casserole dishes. Gently fry the sausage pieces until they are nice and golden brown all over, then remove from the pan. You may need to do this in a couple of batches due to the large number of sausages.

– Add the onions to the pan and sauté until softened and becoming nicely golden. This will take a good 10 minutes.

– Add the mushrooms to the pan and sauté for 5 minutes. Stir in the potatoes, apple chunks, bay leaves, sage and stock.

– Bring to the boil and return the sausages to the pan. Reduce the heat, cover and leave to cook gently for 40 minutes, stirring occasionally to check the sausages aren’t sticking to the pan.

– By now, the apple will have broken down, thickening the stock slightly. If they are soft but still holding their shape, just mash some of them slightly with the back of a wooden spoon and stir in.

– Mix the mustards into the cream and season with salt and pepper. Pour this into the casserole dish and increase the heat. Leave the lid off and simmer for 5-10 minutes until the sauce has thickened slightly. Stir in the parsley.

– Serve in bowls with a spoon to make sure you don’t leave any sauce behind.