Premium pork sausages in white wine sauce on potato cakes are a mouth-watering and quick recipe, that can be quickly cooked up.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely sliced
- 6 pork and herb sausages
- 150g chestnut mushrooms, quartered
- Good splash of white wine
- 200ml half-fat crème fraîche
- 8 Irish potato farls
Method
- 1. Heat a little vegetable oil in a large frying pan. Add 1 onion, finely sliced, and fry for 2 minutes.
- 2. Halve 6 pork and herb sausages, add to the pan and cook, stirring, for 5 minutes, until just turning golden. Add 150g chestnut mushrooms, quartered, and cook for 2 minutes.
- 3. Add a good splash of white wine and boil to reduce the sauce. Stir in 200ml half-fat crème fraîche, bring to the boil, then reduce the heat and simmer for 5 minutes.
- 4. Meanwhile, toast 8 Irish potato farls. Divide between 4 plates and top with the creamy sausages and mushrooms to serve. Season to taste.