Ingredients
276g pack of Cauldron Lincolnshire Sausages, sliced on an angle approximately 1-2cm thick
2 tbsp vegetable oil
3 leeks, trimmed, cleaned and finely sliced
1 carrot, peeled and cut into small dice (1/2cm)
1 tbsp wholegrain mustard
3 tbsp plain flour
400ml dry cider
1 vegetable stock cube
150ml single cream
1 tsp black pepper
Salt to taste
200g savoury cheese crumble (see recipe below)
For the Cheese Crumble:
125g plain flour sieved
30g butter, cut into small cubes
50g grated cheese such as mature Cheddar
25g pumpkin seeds
1 tbsp parsley, chopped (optional)