Sausages in Red Wine Sauce



  1.  Heat the dripping
  2. Colour the sausages well all round and take out
  3. Chop leek and onion and add to the pan, colour
  4. Add chopped tomatoes, garlic, sprig of thyme and bay leaf
  5. Add red wine and stock
  6. Bring up to the boil, add sausages
  7. Cover with lid, put into the oven and cook 180 c for one hour
  8. Take out of the oven and remove the sausages and keep warm, remove the thyme and bay leaf
  9. Reduce the sauce, then blitz and pass
  10. Check seasoning and shake in 2oz butter
  11. Meanwhile cut the mushrooms into quarters and colour and cook in 1oz butter and oil
  12. Cut the ham into batons ¼ “ thick and add to the mushrooms and colour lightly, drain
  13. Cut off crusts of bread and dice the bread ¼” thick
  14. Shallow fry and colour in oil and butter then mix with mushrooms and ham
  15. Put 3 sausages in the middle of each plate
  16. Pour the sauce over sausages
  17. Sprinkle carefully with garnish

Serve with Duchesse Potatoes?


Prep time: 20 mins

Cook time: 75 mins

Serves: 4

  • Dripping

  • 12 sausages

  • 1 onion

  • 1 leek

  • 6 tomatoes

  • 2 cloves garlic

  • Sprig thyme

  • 1 bay leaf

  • ½ pt. red wine- Burgundy

  • ½ pt. chicken stock

  • 4oz boiled ham

  • 4oz button mushrooms

  • 1 slice bread

  • Olive oil

  • 4oz butter, unsalted

  • Chopped parsley