- 2 T butter
- 3 large leeks, washed and cut into chunks
- 2 T hot English mustard
- 1 sprig sprig thyme
- 250 ml white wine
- 250 ml cream
- 6 pork bangers (if you want to be carb-conscious, ask your butcher for ‘no cereal’)
- salt and pepper
Preheat your oven to 220°C and put on the grill setting. Heat the butter in a medium-sized ovenproof pan and add the leeks. When the leeks are caramelised, add the mustard, thyme and wine and reduce it by half while stirring. Once the wine is reduced, add the cream and bring to the boil. Reduce the sauce by a third, then remove from the heat.
Arrange the bangers, evenly spaced, in a tray and put them in the oven until they are dark-brown on top. Then flip them over and grill them until they are brown on the other side – probably 5 minutes a side.
Once they are brown on both sides, add them (juices and all) to the pan and bring the pan back up to a gentle simmer for the sausages to cook through in the sauce – about 1 or 2 minutes.
Season with salt and pepper and serve immediately.
Republished with permission from Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, published by Little Brown
Read more about Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, here