Sausages in red wine

A hearty dish that goes well with a pile of mash. Use good quality pork sausages, herby, spicy ones made by a butcher if you can get them.

Serves 4

450g (1lb) pork sausages

225g (8oz) streak bacon, diced

225g (8oz) small shallots

Olive oil

1 heaped tsp plain flour

275ml (10 fl oz) red wine

1 clove garlic, crushed

1 bay leaf

1 tsp chopped fresh or ½tsp dried thyme

175g (6oz) mushrooms, slice them if they’re large



In a large flameproof casserole heat a little oil.

Brown the sausages all over then using a slotted spoon remove them to a plate.

Lightly brown the onions and bacon.

When they’re done sprinkle in the flour to soak up the juices.

Gradually stir in the wine.

Put the sausages back in the casserole, along with the garlic, bay leaf, thyme and some salt and pepper.

When the simmering point is reached, add the lid and simmer gently for 30 minutes.

Stir in the mushrooms and leave for a further 20 minutes, without the lid.

Add a good portion of creamy mashed potatoes and tuck in.



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