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with leek
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Sausages with cider

 

Ploughman's lunch
  • 4 PORK SAUSAGES
  • 2 APPLES, peeled, cored and cubed
  • 3 LEEKS, sliced
  • 1 TBSP MUSTARD
  • 1 CUP CIDER
  • 50 GRAM BUTTER, cubed
  
  • 100 GRAM CHEDDAR, sliced
  • 100 GRAM STILTON, sliced
  • 2 APPLES, cubed
  • 1 TBSP MUSTARD
  • 100 GRAM PÂTÉ
  • PICCALILLI
  • 4 EGGS, boiled 10 minutes and chopped
  • PICKLED ONIONS
  • BROWN BREAD
  • BUTTER
    •
Fry the pork sausages in 5 minutes brown on all sides and brush them with mustard. Mix the leeks with the apples and put them in a greased oven dish. Arrange the sausages on the leeks and pour the cider on top. Distribute the butter cubes over the sausages. Bake this dish half an hour in the oven at 190 degrees Celsius.

Arrange all ingredients on the table for lunch. This lunch is served in British pubs with a pint of beer. The origin is unclear but it originated in the 1950s.