8 thick beef or pork sausages
1 onion, sliced
1 apple, cored and sliced
1 garlic clove, crushed
1 teaspoon mustard
2 tablespoon worcestershire sauce
¼ cup tomato sauce
1 ½ cups boiling water
1. Heat the pressure cooker pan over a medium to high heat. Brown sausages in a dash of oil. Add onion and continue cooking for 2-3 minutes until onion begins to soften.
2. Add the remaining ingredients and lock on the pressure cooker lid and set to low pressure (I), bring up to pressure and maintain the pressure for 5-6 minutes. Remove from heat and allow pressure to reduce naturally.
3. To thicken the gravy add 2 teaspoons of corn fl our which has been mixed to a smooth paste with cold water. Bring the gravy mixture to the boil and simmer uncovered for a few minutes until thickened.
4. Serve with mashed potatoes and green vegetables.