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
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.