Sticky honey and mustard sausages

Day 2 of British Sausage Week and here's another sausage recipe this time from Nams at All recipes..I had this for my dinner last night. I tweaked this a bit and managed to get it down to 5sp using Tesco Healthy Living Pork Sausages and Agave Nectar, it serves 4 people. Next time I do this I'm going to cut the sausages into bite sized pieces before I brown them.....then there will be more surface area for the sticky mixture to coat.
To go with it I did some broccoli with a Philadelphia cheese sauce (softened some onion in a little frylight, added two tablespoons of my Vegetable Stock and melted in two tablespoons of Philadelphia) and some butternut puree (boiled butternut squash whizzed in my mini chopper with a tablespoon of Yeo Valley Half Fat Creme Fraiche).....it was nice and I will actually be doing it again....just not this week!!!

Ingredients

Spray Oil
8 Tesco Healthy Living Cumberland Pork Sausages
2 teaspoons French mustard
2 tablespoons Agave Nectar
3 medium onions, finely chopped
300ml (1/2pt) Vegetable Stock

Method

Spray a large frying pan with spray oil and bring up to a medium heat.
Add the sausages and prick them so they don't burst.

When the sausages begin to sizzle, add 1 teaspoon of the mustard and 1 tablespoon of the Agave Nectar.

Gently fry the sausages in the Agave Nectar and mustard mixture until they are lightly browned all over, then add the onions and stir-fry until they soften and begin to brown. Add the stock and the remaining mustard and Agave Nectar.

Increase the heat to medium high and simmer, stirring, until the stock has reduced to a thick, sticky sauce, about 10 minutes.

Serve immediately with your desired side dishes ...don't forget to add any points
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