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Ingredients

Method

  • STEP 1

    Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.

  • STEP 2

    Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.

RECIPE TIPS
MAKE IT DIFFERENT

Creamy sausage & mushroom

tagliatelle for 4

Make the sausage and mushroom filling

up to the end of Step 2.

Meanwhile, cook 400g tagliatelle

following pack instructions. Drain the

pasta, reserving a cup of pasta water.

Tip the pasta onto the sausage sauce

and stir to coat, adding a little extra

water if it looks dry.

Sprinkle with a little grated

Parmesan and chopped parsley.

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A star rating of 4.5 out of 5.28 ratings
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