Pan-fried pork sausage cooked the previous day (so this is not a wheat free dish). The sausages were added to a gravy made with a dozen chopped spring onions and about fifteen halved mushrooms. Cornflour was used to thicken the gravy,and a ham stock cube was added.
Allowed to simmer for 30 minutes, with regular stirring to prevent the gravy sticking to the bottom of the saucepan. Ten minutes before serving, a pinch of dried rosemary was added to the gravy.
Served with unskinned potatoes, boiled for just over twenty minutes in water with a teaspoonful of sea salt.
Pork Sausage with Spring Onion and Mushroom Gravy
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