Creamy Sausage, Mushroom & Garlic

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Step 1

Cook the sausages: Heat the butter/oil in a large frying pan. Cook sausages for 8–10 minutes, turning until browned and cooked through. Remove and slice into chunks. Cook the mushrooms: Add the mushrooms to the same pan and fry for 5–6 minutes until nicely browned. Add garlic: Stir in the garlic and cook for 30–60 seconds. Make it creamy: Pour in the chicken stock, cream and Dijon mustard. Add the Italian herbs and Parmesan. Stir well. Add the sausages: Return the sausage pieces to the pan and simmer gently for 5–7 minutes, until the sauce thickens. Season with salt and plenty of black pepper. Finish with fresh parsley and extra Parmesan