Onion and Mustard Gravy

This one to go with sausages. Good, quick gravy.

3/4 Large Onion
2 beef oxo cubes
Splash sherry
Garlic Italian Seasoning
Mixed Herbs
Lea & Perrins
1 large teaspoon dijon mustard

Chop the onion into thin strips. Gently fry in oil until translucent.
Boil up 1/2 - 3/4 pint water, and add the oxo cubes.

When onion ready, splash in the sherry. Let it reduce down to almost nothing. Add the oxo stock, the Lea & Perrins and the herbs.
Cook over a med-hot heat until reduced down to the consistency you want it.
Stir in the dijon, and cook for a minute or so. Should lighten the colour and go a bit creamy.

Serve with real sausages and mash.

Sausage & Cider Casserole.

Fairly straightforward casserole.

6-8 Pork & Apple Sausages (good ones).
250g Bacon - chopped.
500ml dry cider
2 apples (try to get cooking apples, but they are so hard to find these days I had to settle for eating apples) - peeled, cored & chopped.
4 carrots - chopped.
1 lrg onion
Flour
Sage (6 leaves)
Lemon Thyme (handful of sprigs)

Cook up the sausages and bacon on a low heat for 10-15 mins, then set aside.
Fry up the onion in the same pan, until starting to turn transparent. Add more oil if necessary - don't burn it. Add in the carrots after a few minutes, and the apple just before done.
Return the sausages and bacon to the pot and dust with flour. Stir in.
Add the Cider and herbs. Bring to the boil.
Cover, and simmer for 1 hour.

I imagine this could serve 4 if accompanied by mash.