Macedonian sausage with cream sauce and three types of mustard

Products for 6 portions

Ingredients:

8 pcs. Tandem Macedonian sausage,
1 tbsp. olive oil,
1 head of onion cut into fine slices,
250 g mushrooms,
1 apple, peeled and cut into small cubes,
1 bay leaf,
300 ml vegetable or chicken broth,
2 tsp. Dijon mustard,
1 tsp. English mustard,
1 tsp. whole-grain mustard,
140 ml liquid cream.

Preparation

Heat the olive oil in a deep saucepan and lightly fry the sausages until golden, then take them out. In the same saucepan, sauté the onions, and add the mushrooms cut into large pieces. Cook for another 5 minutes. Add the apples and the bay leaf. Bring the broth to a boil. Place the sausages in the saucepan, reduce the heat, cover with a lid and let the dish cook for about 20 minutes while stirring occasionally. To obtain a thick sauce, the apples should turn to mush during cooking. To do this, it is a good idea to mash them in advance using a wooden spoon.
In a bowl, mix the three types of mustard, add the liquid cream and season with salt and pepper. Pour the mix into the saucepan, increase the heat and cook the dish without a lid for another 5 minutes until the sauce thickens a bit. Serve warm with a garnish of mashed potatoes or stewed vegetables.