Banging Mustard Bangers

Serves: 4
Preparation: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 T butter   
• 3 large leeks, washed & cut into chunks
• 2 T hot English mustard
• 1 sprig thyme
• 250 ml white wine
• 250 ml  cream
• 6 pork bangers

Method:

1. Preheat your oven to 220°C & put on the grill setting.
2. Heat the butter in a medium-sized oven proof pan & add the leeks. When the leeks are caramelised, add the mustard, thyme and wine and reduce it by half while stirrng.
3. Once the wine is reduced, add the cream & bring to the boil. Reduce the sauce by a third, then remove from heat.
4. Arrange the bangers, evenly spaced, in a tray and put them in the oven until they are dark-brown on top. Flip them over and grill them until they are brown on the other side +-5 minutes a side.
5. Once they are brown on both sides, add them (juice and all) to the pan & bring the pan back up to a gentle simmer for the sausages to cook through in the sauce - about 1 or 2 minutes.
6. Season with salt and pepper and serve immediately. 

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