Name: Creamy Tarragon Sausages with Mushroom and Pea Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings (estimated; two sausages per serving)
Ingredients: 6 medium pork sausages (about 400–450 g); 1 medium onion, about 120 g, sliced; 1 tbsp olive oil; 2 tbsp butter, divided (30 g total); 120 g mushrooms, sliced; 2 cloves garlic (about 10 g), minced; 1 tbsp Dijon mustard; 1 tbsp plain flour (about 8 g); 240 ml chicken stock; 180 ml double cream; 1 tbsp chopped fresh tarragon (or 1 tsp dried); ½ tsp black pepper; Salt, only if needed; Optional: 60 ml white wine; Optional: peas or spinach stirred in at the end; Optional: squeeze of lemon

Method

7 steps

Place the sausages in a pan with a little water and the olive oil. Bring to a boil and cook, turning occasionally, until cooked through. Let the water evaporate and brown the sausages in the remaining oil; set aside.
Add the sliced onion to the pan and cook until softened and lightly golden.
Add 1 tbsp butter and the mushrooms. Cook gently until browned.
Stir in garlic and Dijon mustard. Cook briefly until fragrant.
Add the remaining 1 tbsp butter. Stir in flour and cook for about 1 minute to make a roux.
Gradually stir in chicken stock and cook for about 1 minute. Add tarragon and cream; simmer gently until the sauce thickens. Add optional wine before stock if using, and optional peas or spinach near the end.
Return the sausages to the pan and warm through. Season with black pepper and salt if needed; finish with lemon if desired. Serve with mashed potatoes or crusty bread (not included in this recipe).

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