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Serve with some broccoli or green beans
12 Archer’s Traditional Pork Sausages
Small Onion (diced)
200g Button Mushrooms (sliced)
200ml Crème fraîche (full fat is best)
200ml Archer’s Chicken Stock
15ml Whole Grain Mustard (tbl spoonful)
Oil for frying
Brown the sausages in the oil. As they are browned, add the onion and cook until translucent before adding the sliced mushrooms. Let them all cook together stirring over a medium heat for about 5 minutes. Add the stock and mustard and bring to a simmer. Add the Crème fraîche and let cook for around 5 minutes at a simmer. If you like a thicker sauce add some cornflower.