Cider sausages with leek and potato mash

Excellent way of dressing up 'bangers and mash' and making it a bit more special. Gluten-free: make sure the sausages are gluten-free and use gluten-free flour.

Ingredients

Instructions

1. Simmer the potatoes for
   10 minutes. Drain and return to the pan. Mash and put the lid on to keep warm.
2. Meanwhile, heat the butter in a large frying pan and fry the leeks until the begin to brown. Add to the mashed potato and mix together. Set to one side with the lid on until needed.
3. Using the same frying pan, heat 1 tbsp olive oil. Take the skins off the sausages and pinch each one into 4 'medallions'. Fry the sausages and onion until they are browned. Remove the sausges from the pan.
4. Add the flour to the frying pan and mix. Add the cider and stir. The sauce should thickens. Put the sausages back in the pan and simmer for
   2-3 minutes.
5. Season well with salt and pepper. Serve with the mash.

Nosh: Quick & Easy