Pot-roased sausages with boozy bourguignon sauce Archive
Pot-roasted sausages in a rich boozy bourguignon sauce. Perfect for a special dinner with crusty bread and veggies.
Ingredients
- 3 tbsp light olive oil
- 8 large good quality sausages
- 140g/5oz pancetta cubes
- 1 large onion, very finely chopped
- 2 garlic cloves, very finely chopped
- 150g/5¼oz button chestnut mushrooms
- 2 tsp fresh thyme, chopped
- 1 tbsp tomato puree
- 2 tbsp Dijon mustard
- good splash of brandy
- 150ml/5fl oz fresh beef stock
- 150ml/5fl oz red wine
- 1 x 400g/14 oz tin of butterbeans, drained and rinsed
- 1 tbsp flatleaf parsley, finely chopped
- salt and freshly ground black pepper
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