Sausage Bourguignon
Ingredients
1 tbsp sunflower oil
8 pork sausages
160g smoked bacon lardons
1 large onion, peeled and finely chopped
1 stick celery, finely diced
2 garlic cloves, crushed
150ml red wine
2 tbsps tomato puree
2 tbsps redcurrant jelly
1 beef stock cube, dissolved in 200ml hot water
2 large bay leaves, fresh or dried
3 bushy sprigs fresh thyme
25g butter
400g shallots or baby onions, peeled and left whole
300g chestnut mushrooms, wiped and halved
Flaked sea salt and freshly ground black pepper
Chopped fresh parsley, to garnish
Method
Pre-heat oven to 170'C/300'F/gas mark 3.
Heat 1 tablespoon of the oil in a large frying pan. Fry the sausages in over a medium to high heat, turning every 3-4 minutes. Once browned, transfer the sausages to the casserole dish, or slow cooker.
Add the bacon lardons to the frying pan and fry for 3-4 minutes, until the fat crisps and browns. Lift from the pan with a slotted spoon and transfer to the casserole dish, or slow cooker.
Add the onion and celery to the same pan, reduce the heat and fry over a low heat for 5-6 minutes until softened. Add the garlic and cook for a further minute, then add to the mix along with the wine, tomato puree, redcurrant jelly, stock and herbs to the casserole dish, or slow cooker. Stir well, cover and cook on the middle oven shelf for 20 minutes.
Meanwhile melt half of the butter in a large non-stick frying pan, add the shallots or onions and fry over a medium heat for about 5 minutes until golden brown on all sides. Remove from the pan with a slotted spoon then add the remaining butter and mushrooms and fry for 2-3 minutes over a medium to high heat until golden brown, turning often.
Add to the Bourguignon after 20 minutes, stir and cook, uncovered, for a further 30 minutes. The sauce should coat the back of a spoon.
Divide between four shallow bowls, sprinkle with chopped parsley and cracked black pepper and serve with crusty bread and butter.