Sausages with mushrooms and baby onions

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4 servings Cooking: 50 mins
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By Food24 November 03 2009
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Ingredients (11)

1.00 kg sausages — beef
275.00 ml wine — red
500.00 g onions — small
30.00 ml oil
30.00 ml butter
250.00 g fresh button mushrooms — wiped clean with a damp cloth
30.00 ml flour — cake
275.00 ml stock cube — chicken
5.00 fresh thyme — sprigs
1.00 bay leaves
sea salt and freshly ground black pepper
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Method:

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.



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