Sausages Braised in Red Wine

 

1 lb Pork sausages (450g)

1/2 lb lean streaky bacon in one piece then cut into cubes (225g)

1/2 lb small button onions (225g)

1/2 tsp dried thyme

1 bay leaf

1 clove garlic, crushed

1-heaped tsp flour

1/2 pint red wine (275 ml)

6 oz mushrooms, sliced if large (175g)

Lard

Olive oil

Salt and pepper

 

1. Take a large flameproof casserole dish, melt a little lard in it and brown the sausages all over.
2. Then, using a slotted spoon, remove them to a plate whilst you lightly brown the bacon cubes and onions.
3. When they're done, sprinkle in a heaped tsp of flour to soak up the juices, and then gradually stir in the wine.
4. Now pop the sausages back in, plus the garlic, bay leaf, thyme and a little seasoning.
5. Put the lid on when simmering point is reached, turn the heat as low as possible and simmer very gently for 30 minutes.
6. Meanwhile brown the mushrooms in a little olive oil in a frying pan.
7. Then, after the sausages have been cooked for 30 minutes, stir in the mushrooms into the casserole and continue to cook for a further 20 minutes – this time with the lid off.
8. Great served with creamy mash potato