Sausages with mushrooms and baby onions

Recipe from: 5/21/1998 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 1
    kg
    thin beef sausage
  • 275
    ml
    red wine
  • 500
    g
    small onions
  • 30
    ml
    oil
  • 30
    ml
    butter
  • 250
    g
    whole fresh button mushrooms, wiped clean with a damp cloth
  • 30
    ml
    cake flour
  • 275
    ml
    chicken stock, prepared with 1 stock cube
  • 5
    sprigs fresh thyme
  • 1
    bay leaf
  • salt and freshly ground black pepper
 

Method

45-50 min
 
Preheat the oven to 180 ºC and spray a medium-sized casserole dish with non-stick spray or grease it. Make indentations with your fingers in the sausage at 8 cm intervals to make smaller sausages, but do not cut through. Prick the sausage with a fork and place in a heavy bottomed saucepan. Heat and brown the sausage all over. Remove from the pan, cool and slice into smaller sausages. Transfer to the casserole dish. Drain the fat from the pan, add half the red wine and heat, stirring to loosen any pieces of sausage meat stuck to the pan. Simmer gently before pouring over the sausages in the casserole. Boil the unpeeled onions in a little water for about 2 minutes. Drain and rinse under cold water. Skin, but do not cut through the bottom part so the onions remain intact. Heat the oil and butter in a pan and sauté the onions until golden brown. Add the mushrooms and brown lightly. Stir in the flour and add the remaining red wine and stock, stirring until smooth. Season with the thyme, bay leaf, and salt and pepper. Bring to the boil, stirring continuously and pour over the sausages. Cover with a lid or aluminium foil and bake for 45-50 minutes. Serve hot with mashed potatoes and a vegetable dish. Serves 4.
 

Read more on: bake
 

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