Sausages Braised in Red Wine
|Pork sausages||1 Pound (450 Gram)|
|Lean streaky bacon||1⁄2 Pound, cut into cubes (In One Piece, 225 Gram)|
|Button onions||1⁄2 Pound (225 Gram, Small Sized)|
|Dried thyme||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Flour||2 Teaspoon (1 Heaped Teaspoon)|
|Red wine||1⁄2 Pint (275 Milliliter)|
|Mushrooms||6 Ounce, sliced if large (175 Gram)|
|Olive oil||1 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a large flameproof casserole, melt a little lard.
2 Add in the sausages and brown all over.
3 Using a slotted spoon, transfer them to a plate.
4 In the same casserole, lightly brown the bacon cubes and onions.
5 Sprinkle in a heaped teaspoon of flour to soak up the juices.
6 Gradually stir in the wine.
7 Return the sausages back to the casserole.
8 Add in the garlic, bayleaf, thyme and a little seasoning.
9 Cook until the simmering point is reached.
10 Lower the heat and simmer, covered very gently for 30 minutes.
11 In a frying pan, brown the mushrooms in a little olive oil.
12 When the sausages are cooked, stir in the mushrooms into the casserole and continue to cook, uncovered for another 20 minutes
13 Excellent with a pile of creamy mashed potato.