Sausages, wine and mushrooms
- Quality sausages
- Vegetable stock
- Red wine
- Fresh thyme, rosemary and bay leaves
- Large flat mushrooms
- Grainy Dijon mustard
- Whole black peppercorns
I've made this with veggie sausages and it has turned out quite well. If you use veggie sausages just leave them out of the mix until 20 minutes before the gravy is ready. They do tend to break down into mush if cooked for too long.
Brown the sausages in a large casserole dish and put to the side.
Fry roughly chopped shallot and garlic in the same pan with some olive oil, if needed, until browned and catching on the bottom. Add a few bay leaves, some sprigs of thyme and a couple os stalks of rosemary. Fry for another minute or two (just to enjoy the aromas to be honest).
Add the sausages back into the shallots and garlic. Pour in stock and red wine, the same amount of each, until they just cover the sausages. Roughly chop the mushrooms and add to the pan, along with salt, a handful of whole peppercorns and a very large tablespoon of grainy Dijon mustard.
Simmer for at least 45 minutes until or you have a rich gravy, and everything is stained purple from the wine.
Serve with buttery mashed potato so soak up the juice.
6th September 2017