Beef olives in peppercorn sauce

by Good Food Magazine

Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

1 pack of beef for beef olives

4 tsp wholegrain mustard

450g/1lb pack herby pork and beef sausages

2 tbsp olive oil

1 large onion, cut into wedges2 x 25g/1oz packets creamy pepper sauce

225ml/8fl oz beef stock

Method

1. Cut the beef olives in half widthways and flatten each slightly with a rolling pin between some plastic film. Spread a thin layer of mustard over one side of each beef olive.

2. Prick the sausages with a fork and wrap a beef olive around each one. Secure with a cocktail stick.

3. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. Add the onion and cook for 8-10 minutes until golden brown, stirring often.

4. Sprinkle the sauce mix over the onion and stir in 570ml/1 pintwater. Stir in the stock. Bring to the boil, return the beef olives to the pan and simmer, uncovered, for 20 minutes. Season to taste and serve with creamy mash.