Main Dishes

Sausage and Mushrooms in Mustard and Cider

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A deliciously different sausage recipe – Pork sausages and mushrooms cooked in wholegrain mustard, creme fraiche and cider. Perfect served with creamy mashed potatoes and lots of peas.

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400g good quality pork sausages (or sausage meat)
1 tbsp olive oil
2 onions
2 garlic cloves
400ml medium dry cider
175ml half-fat creme fraiche
200g mushrooms
2 tbsp wholegrain mustard
Salt and pepper
Remove the sausages from their skins and form each sausage into four balls. Slice the onions (2 onions), roughly chop the mushrooms (200g) and finely chop the garlic (2 cloves). Heat the olive oil (1 tbsp)...
See the full directions on my site
Nutritions

Calories
131

Sodium
177mg
7% DV

Fat
4g
7% DV

Protein
2g
5% DV

Carbs
22g
7% DV

Fiber
4g
16% DV

Low-and-slow baked baby back ribs feature a zesty dry rub, sweet and tangy barbecue sauce, and tender, fall-off-the-bone meat! There's no need to tend to a grill or a smoker, because the oven does all of the work. Serve the southern oven baked baby back ribs alongside coleslaw, cornbread, collard greens or mac and cheese for an easy dinner that the whole family will love!

Dry Rub:
1 c brown sugar
1/3 c smoked paprika
1/4 c kosher salt
8 t chili powder
8 t onion powder
8 t garlic powder
Ribs:
2 racks baby back ribs ( about 3.5 lbs. total )
1 c bbq dry rub
bbq sauce ( for basting and serving )
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  • Adjust the oven rack to the middle position. Preheat the oven to 300° F. Line a rimmed baking sheet with aluminum foil.
  • In a medium bowl, stir together the ingredients for the dry rub. Set...
    See the full directions on my site
Nutritions

Calories
772

Sodium
11524mg
480% DV

Fat
27g
43% DV

Protein
37g
75% DV

Carbs
95g
32% DV

Fiber
5g
22% DV