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Method:
How to make: Step 1: In a large heatproof casserole
dish dry fry 450g (1lb) sausages for 4-5 minutes until browned. Add 2 red
onions, sliced and fry for a further 2-3 minutes. Step 2: Mix together 150ml
(1/4pt) red wine or stock, 45ml (3tbsp) red currant jelly and 15ml (1tbsp) fresh
thyme, chopped and pour over the sausages. Cover and cook in the oven or on the
hob for 25-30 minutes. Step 3: Once cooked remove the sausages from the dish and
stir in 15ml(1tbsp) gravy granules to thicken the sauce.
Serving Suggestion:
Eat with boiled potatoes mashed together with milk or
for a flavoured mash add grated cheese and wholegrain mustard or pesto and
roughly chopped basil. You could also try cooking the potatoes with cabbage and
leeks and mashing together. Alternatively for quicker bangers and mash, grill
the sausages for 10-12 minutes and serve with a quick gravy made from gravy
granules and a spoonful of redcurrant jelly to enrich the flavour.
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