The Dijon gives sharpness, the white wine adds depth, and the cream rounds everything out. It tastes like a French bistro dish but is incredibly easy, a comfort classic.
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Ingredients (Serves 4)
Sausages
• 8 good-quality pork sausages (about 600 g total)
Sauce
• Olive oil – 2 tbsp | 6 tsp | 30 ml 1/8 US cup | 1/8 UK cup
• Butter – 1 tbsp | 3 tsp | 15 g | 1/16 US cup | 1/16 UK cup
• Onion (finely sliced) – 150 g | 1 cup (US) | 1 cup (UK)
• Garlic (minced) – 4 cloves | 4 tsp | 12 g
• Plain flour – 1 tbsp | 3 tsp | 8 g | 1/16 US cup | 1/16 UK cup
• Dry white wine – 120 ml | 8 tbsp | 24 tsp | 1/2 US cup | 1/2 UK cup
• Chicken stock – 180 ml | 12 tbsp | 3/4 US cup | 3/4 UK cup
• Double cream (heavy cream) – 150 ml | 2/3 US cup | 2/3 UK cup
• Dijon mustard – 2 tbsp | 6 tsp | 30 g | 1/8 US cup | 1/8 UK cup
• Wholegrain mustard (optional) – 1 tbsp | 3 tsp | 15 g
• Fresh thyme – 1 tsp | 1 g or dried ½ tsp
• Salt – 1/2 tsp | 3 g
• Black pepper – 1/2 tsp | 1 g
• Fresh parsley (to finish) – 2 tbsp | 6 tsp | 8 g
oven to 190°C / 375°F.
Brown sausages on all sides (8–10 minutes)
Bake 20–25 minutes until sausages are fully cooked, and the sauce is bubbling and glossy.
#backyardchef #sausagebake #dijonsauce #whitewinesauce #mustardsauce #comfortfood #easyrecipes #homecooking #dinnerideas
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41 Comments
Rik, if you were on tv 20 years ago instead of chefs that cook stuff with ingredients that no normal kitchen has ,you would have changed the eating habits of a generation .
Keep on giving us your great recipes sir
Can’t wait to give that a go, looks amazing. Thanks Rik
FYI, a good mustard sauce is also excellent for fish (IMO).
P.S. — My only modification to the mustard sauce…use a shallot instead of an onion.
I'm with you I never fry sausages, or even bacon for that matter. In the oven, air fryer or grill is far better.
Looks awesome!
I do devilled sausages in the slow cooker, they are really delicious. But I am going to try your dish as it looks so good.
I saw this….had a packet of Sausages in the fridge and knocked it up for dinner. Passed on the spuds and had a big plie of fresh green beans. Top nosh!!! Thanks Rick!!
Double bi-pass Sausages recipe. I had one and will still make this. Quality not quantity, baby!
I love that sauce, I use it quite a lot great with pork kidneys. I also love home fries like that too, never saw potatoes cooked that way as a kid till I stayed with my great aunt,and uncle they had lived in Calgary Canada in 1900, he was a gold runner in Alaska during the gold rush, and she took care of the 2 kids the home,and hunting,by the 1950’s they were back in England, and she had learned to make home fries in Canada.😊
If I could afford wholegrain mustard, cream and wine, I wouldn't be eating sausages for dinner so often.
I'd be inclined to try that sauce with HP instead of mustard. I will be trying this first though! 🎉
I learn alot from you Rik you don't mess about like other chefs do keep up the great video all the beat 😊
If you wanted to make this gluten free what would you use in place of the all purpose flour? Would cornstarch or potato starch be right here or something else? I assume the flour is for thickening or does it do something else too?
I've made a similar sauce with white wine and dijon for salmon although I didn't use any flour and it was pan fried. I'd imagine you could use this same method for salmon ( perhaps with some added dill in addition) and pork chops too. This recipe looks easy and delicious thanks for sharing.
Thanks mate. Definately doing this on the weekend!
Yummy ❤❤❤
Rick, eat your peas😂
Thank you, I will be trying this one out. Usually just roast the the bangers in the oven. What a difference.
Years ago I was in London, UK. Stayed near Kings Cross train station. Ate there often. A place called MI & ME. Had so many meals there you could have made. They could have done this recipe… Bless you.
Oven at 190. 190 what?? Metric or Neanderthal degrees??
Fantastic meal as usual.
Hi from Australia. Your pork pie recipe absolutely fantastic, your delivery is what blokes need, I don’t bother with anything out of a jar because if you.
Just good cooking. It’s not hard to do Thank you
Just wonderful… 👍
This is the best way to cook bangers so they don't go bang. Nice one, Rik. Hey mate, you can always tell a good cook by the size of his belly. 😄
It’s one of those dishes where you go ‘what is it?’ Sausages should be on a breakfast or a rollsandwich.?
Starting to put the humble sausage in cream sauces and stuff is weird.
‘Here is my caviar sausage, in a truffle jus with cavolonero’
It’s just silly.
..and if your going to do it, it needs salt😂
Awaiting all the Yanks complaining about "no seasoning" and it looking like "war time food".
Looks absolutely banging that
CanI come around for tea please
Always do my sausages in the oven, even if I am just having sausage and mash. But you can have sausage casserole and all sorts of meals with sausages in the oven!
Lovely Rik – this will be fashioned up on Sunday ❤
OOOOOOOOHHHH LA LA,,,,,,, COME ONNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN
When you fry your sausages, you remove not just the water, but the fat. When you cook the like this you are eating all the fat as well as the oil you just added. This is really the worst thing you can possibly do for your heart. You eat this once a week and you won't live very long.
olive oil is not clear!
i always make sausage casserole in the slow cooker. 20 minutes preparation & leave it for 3-4 hours.
❤❤❤❤❤ yummy
Woooo i wouldnt have thought to put it with white wine sause, sausage, made my mouth water❤
Just had this for tea rik and my god it was delicious.
Thank you so much for all your brilliantly, easy and very tasty recipes
You simply are the best 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Just found you. What a terrific channel !!
Nice recipe Backyard Chef, very yummy. ☕cheers
edit: we all love how you say "oh yeah" when your serving yummy food. lol
I love filling a casserole dish with sliced onions tossed in a little olive oil and pepper then laying cheap sausages overtop and fill the space inbetween with sliced peppers. While thats all roasting in the oven steaming some potatoes and carrots or another green and serve wit butter and a favorite sauce. Simple, filling and lots of leftovers 🙂
Another quite simple but delicious recipe, thanks Rik!
You are a chef, who is easy to follow. Another meal that I will try. Thank you Rik.
Lovely "Hearty" food….thanks for another fantastic meal idea Rick.
Another gem Rik 👌
I can't stand sausages in any type of sauce or casserole, I think it's the soggy skins. I haven't fried sausages in decades. For years I grilled them or my favourite way was in the oven but of course these days I air fry them. The only sauce that belongs with sausages is either red or brown.