This cosy casserole tastes even better than it sounds - winter cooking at its best!

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  • Olive oil, for frying

  • 8 best-quality pork sausages

  • 2 red onions, peeled and finely sliced

  • 2 knobs of butter

  • 1 tbsp soft brown sugar

  • 3 thyme sprigs, leaves only

  • 150g button mushrooms, cleaned and quartered

  • 2 tbsp aged balsamic vinegar

  • 200ml red wine

  • 200ml beef stock

  • Small handful of parsley, roughly chopped

  • Sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 180ºC/Gas 4.

  • 2.

    Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.

  • 3.

    Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised.

  • 4.

    Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.

  • 5.

    Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly.

  • 6.

    Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick.

  • 7.

    Sprinkle the finished dish with parsley and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 637kj
  • Fat Total 56g
  • Saturated Fat 15g
  • Protein 11g
  • Carbohydrate 14g
  • Sugar 7g
  • Sodium 728mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TIP: Not a fan of pork? Any good quality sausage can be used in this recipe. 

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Posted by Dominic70Report
My sauce went black. What did I do wrong?
Posted by Burt3Report
Hi Scot, or should I call you Gordon ???

Anyways, I tried this and it was lovely. Didn't have a large hob-proof casserole dish, so I used a Wok and an ordinary casserole dish. Killed one bird with two cooking utensils.
It has become my new bangers and mash.