Another very good supper for the colder months from ” Cook Simple” by Diana Henry. Serve with mash or roast potatoes and a green slad.
Ingredients
- 8 fat pork sausages
- 200 g cooked vacuum packed chestnuts
- 300 g field mushrooms cut into thick strips
- 1 large onion cut into half moon shaped wedges
- 1 garlic bulb cloves separated but not peeled
- 10 tbsps olive oil
- 4 sprigs rosemary
- 1 bay leaf
- salt and pepper trimmed and finely sliced
- 300 ml red wine
Servings:
Instructions
- Put everything except the wine into a broad shallow casserole or ovenproof dish. Turn the ingredients over to coat in the oil. Put into an oven preheated to 190 C, 170 Fan, Gas 5 and roast for 25 minutes.
- Pour in the wine and cook for a further 25 minutes.
Share this Recipe
Powered byWP Ultimate Recipe