Braised Sausages with an Apple Gravy

• 2 tsp light olive oil
• 8 fat good quality pork sausages (I like Cumberland)
• 1 medium leek, trimmed and washed
• 6 rashers smoked streaky bacon, chopped
• 300ml cloudy apple juice (1 1/4 cup sweet apple cider)
• 1 large cooking apple (I used Bramley)
• 2 TBS grainy mustard

1. Heat the olive oil in a large non-stick skillet which has a tight fitting lid.  Add the sausages and cook, turning frequently, for 10 to 15 minutes, until golden brown all over.  Remove and set aside.
2. Trim the leek, removing and discarding any dark green parts. Slit down one side and rinse well, making sure any grit or dirt is gone. Cut into 3 inch lengths and then slice the lengths into 1/4 inch strips. Return the skillet to the heat and add the leeks and bacon pieces. Stir fry for 5 to 6 minutes, until the leeks have softened and the bacon is cooked.  Return the sausages to the pan and pour on the apple juice.  Cover tightly and braise over low heat for 30 minutes over low heat.
3. Peel and core the apple. Dice into 1/4 inch dice.  Add to the pan, scattering it around the sausages.  Cover and cook for a further 15 minutes on low, or until the apple has softened and begins to break down, and the pan juices have thickened. If you think the pan juices are too thick add some more apple juice.
4. Stir in the grainy mustard and heat through.  Serve immediately with lots of fluffy mashed potatoes and your favourite vegetables on the side.

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