One Pan Lemon and Thyme Sausages
1. In a large fry pan over a medium high/heat, melt a knob of butter until sizzling. Fry off your sausages and mushrooms until lovely and golden, about 12 minutes.
2. Add white wine and reduce completely.
3. Squeeze lemon juice all over dish, throw in the lemon once squeezed. Season with salt, pepper and garnish with chopped thyme. Serve with hot crusty bread.
1 pack debbie&andrew’s Perfect Cumberland Sausages
2 handfuls of mushrooms (field, chestnut, button etc), sliced to around the same size
Bunch of thyme
Knob of butter
1/4 bottle white wine
1 crusty loaf (or Gluten Free alternative)