Pan Fried Sausage, Mushroom and Bacon with Cider

My husband absolutely loves this. I found it in a very old WI book, way over 50 years old but this timeless recipe will go on forever!! I have adapted it very slightly to the modern era. Serve with lovely creamy mashed potatoes. I always stir in an egg yolk to my mash, maybe a little cream and a pinch of mustard too. Is there anything better? Always use a floury potato, like King Edward.

This will serve 4 - maybe!

1 lb good pork sausages [8 plump sausages]

a little oil

2 medium onions finely sliced

3-4 rashers best back bacon cut into strips

1 heaped teaspoonful plain flour

½  pint pork or veggie stock and cider, ie half and half

a bay leaf

seasonings to your taste

6 oz sliced chestnut mushrooms

In a pan, fry the sausages until golden for about 15-20 mins. Set them aside for a mo, and pour away almost all of the fat. Add the onions and bacon and fry for about 5 mins. Sprinkle over the flour and cook for a further 2 mins, stirring well. Pour over the cidery stock and bring to the boil. Add the bay leaf, the sausages, check the seasoning and then cover and simmer for 20 mins, adding the sliced mushrooms for the last ten minutes.

Serve hot with the mash. Mmmmmmmmmmmmmmm.

Note: I like to sprinkle some chopped parsley over the sausage mix too.