Pork and Leek Sausages, in a Red Pepper and Mushroom Gravy

Some  pork and leek sausages, pierced and cooked in their own fat, supplemented by a drizzle of Sunflower oil.

I cooked them entirely separately from the gravy, which was a good move, since there was a large fat residue in the saute pan where they were fried and turned for twenty five minutes, with the last five minutes under glass. The sausages came from Sainsbury's delicatessen counter. The fat residue is not really important if you fry or grill the sausages before doing something else with them.

The gravy was made with finely sliced white mushrooms, thin strips of red pepper, and a diced leek. The leek was stir-fried first in some sunflower oil, and then the pepper and onion were added. After fifteen minutes I added some boiling water, and then a mixture of browned cornflour and water. I turned up the heat, stirring continuously until the gravy came to the boil. After that I added a ham stock cube to the gravy, and continued to stir until the gravy began to thicken. Reduce the heat, stirring occasionally until served.

Decant the sausages from the saute pan or skillet, and spoon the vegetables and gravy over the top. Delicious and quick to make!