Sausage bourguignon

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
12 Shallots or baby onion; peeled and halved
1 454 gram pac Butchers Choice Beef Sausages; (1lb)
4 Rashers smoked back bacon; diced
1 Clove garlic; crushed, up to 2
175 grams Button mushrooms; sliced (6oz)
300 millilitres Beef stock; (1/2 pint)
300 millilitres Red wine; (1/2 pint)
½ teaspoon Mustard
2 tablespoons Freshly chopped thyme
1 tablespoon Cornflour; blended in a little
; cold water
Salt and freshly ground black pepper
Oil to shallow fry
1 Clove garlic; crushed
2 slices White bread; cut into small
; triangles

1. Heat the oil in a flameproof casserole dish and add the shallots or onions and sausages and cook for 8-10 minutes, stirring occasionally until lightly golden.

2. Add the bacon, garlic and mushrooms and cook for a further 3-4 minutes.

3. Add the stock, wine, mustard, most of the thyme, the blended cornflour and seasoning to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally. 4. Meanwhile, to make the croutons, heat the oil in a frying pan, add the crushed garlic and bread triangles and fry for 1-2 minutes each side until crisp and golden. Drain on kitchen paper.

5. Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.

Converted by MC_Buster.

NOTES : This traditonal, delicious Bourguignon has the economical but delicious alternative of being made with sausages.

Converted by MM_Buster v2.0l.

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