A warming and comforting supper from ” Organic” by Sophie Grigson and William Black. Serve with heaps of mashed potato to soak up the juice and plenty of mustard.
Ingredients
- 8-12 good quality pork sausages about 750g
- 30 g butter
- 1 large red or white onion peeled and sliced
- 2 plump cloves garlic peeled and sliced
- 300 ml fruity red wine
- 1 1/2 tbsps redcurrant jelly
- 1 Bouquet garni ( 1 bay leaf, 2 sprigs thyme, 2 sprigs parsley)
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 190 C, 170 Fan, Gas 5. Prick the sausages all over and brown them quickly in half the butter. Transfer to an ovenproof dish that is just large enough to take them in a single layer.
- Reduce the heat under the pan, add the remaining butter and fry the onion and garlic gently until tender and translucent. Add to the sausages.
- Drain any fat from the pan then return to the heat. Pour in the red wine and bring up to the boil. Stir in the redcurrant jelly then pour over the sausages.
- Tuck in the bouquet garni and season with salt and pepper. Cover with foil and bake for about 30 minutes. Serve immediately with piles of fluffy mash
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