This cosy casserole tastes even better than it sounds - winter cooking at its best!
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Preheat the oven to 180ºC/Gas 4.
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.
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.
Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.
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.
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.
Sprinkle the finished dish with parsley and serve.
Nutritional analysis per serving (4 servings)
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.
TIP: Not a fan of pork? Any good quality sausage can be used in this recipe.
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