Sausages with red wine and shallot sauce with herby creamed

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 454 gram pac Lincolnshire sausages
125 grams Shallots; finely chopped
; (4oz)
175 grams Button mushrooms; sliced (6oz)
150 millilitres Red wine; (1/4 pint)
150 millilitres Stock; (1/4 pint)
1 teaspoon Cornflour; blended in a little
; cold water
Salt and freshly ground black pepper
1 tablespoon Freshly chopped parsley
500 grams Old potatoes; boiled (1lb)
15 grams Butter; (1/2oz)
2 tablespoons Milk
1 tablespoon Frehsly chopped herbs eg; (1 to 2)
; chives or parsley
1 small Clov garlic; crushed
Salt and freshly ground black pepper



Heat the oil in a frying pan, add the sausages and cook for 10 minutes, turning occasionally. Add the shallots and mushrooms and cook for a further 5 minutes, until the sausages are cooked through. Remove the sausages from the pan and keep warm.

Pour in the wine, stock and blended cornflour. Bring to the boil and simmer for 1 minute, stirring continually. Return the sausages to the pan and cook in the sauce for a further 2-3 minutes, adding seasoning to taste.

Meanwhile, mash the freshly cooked potatoes with the butter and milk. Stir in the herbs, garlic and seasoning and serve with the sausages, sprinkled with freshly chopped parsley.

Converted by MC_Buster.

NOTES : These delicious sage flavoured sausages are enhanced by the rich wine sauce and creamy herb potatoes.

Converted by MM_Buster v2.0l.

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