2 tbsp olive oil
6 thick pork sausages
150 g bacon rashers, chopped
250 g shallots, peeled
1 tbls (20 g) plain flour (All purpose)
350 ml red wine
1 clove garlic, crushed
1 bay leaf
1 tbsp fresh thyme, chopped
400 g can tomatoes, chopped
150 g button mushrooms
salt and freshly ground black pepper
6 thick pork sausages
150 g bacon rashers, chopped
250 g shallots, peeled
1 tbls (20 g) plain flour (All purpose)
350 ml red wine
1 clove garlic, crushed
1 bay leaf
1 tbsp fresh thyme, chopped
400 g can tomatoes, chopped
150 g button mushrooms
salt and freshly ground black pepper
method
1. Heat the oil in a large casserole and brown the sausages all over.
2. Remove from the pan and fry the bacon and onions.
3. Sprinkle in the flour and stir in the wine gradually.
4. Put the sausages back in the pan, add the garlic, bay leaf, thyme, tomatoes and season well.
5. Cover the pan and allow to simmer gently for 30 minutes.
6. Add the mushrooms and leave
2. Remove from the pan and fry the bacon and onions.
3. Sprinkle in the flour and stir in the wine gradually.
4. Put the sausages back in the pan, add the garlic, bay leaf, thyme, tomatoes and season well.
5. Cover the pan and allow to simmer gently for 30 minutes.
6. Add the mushrooms and leave
serving amount
serves 4 - 6
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