What you'll need:450g top quality butchers’ sausages1 tsp sunflower oil2 tsp dried oregano2 sliced garlic cloves400g can of chopped tomatoes200ml beef stock100g pitted black olives500g mushrooms, thickly slicedTime: 20 minsServes: 4MethodFirstUsing kitchen scissors, cut the sausages into bite-size chunks. Heat a large pan, add a little oil, and fry
What you'll need:
- 450g top quality butchers’ sausages
- 1 tsp sunflower oil
- 2 tsp dried oregano
- 2 sliced garlic cloves
- 400g can of chopped tomatoes
- 200ml beef stock
- 100g pitted black olives
- 500g mushrooms, thickly sliced
Time: 20 mins
Using kitchen scissors, cut the sausages into bite-size chunks. Heat a large pan, add a little oil, and fry the sausage pieces for 5 minutes until golden.
Add the garlic and oregano to the pan, and fry for a further 2 minutes. Tip in the tomatoes, the mushrooms, the olives, and the stock.
Simmer for 15 minutes, allowing the stock to reduce and thicken a little and the sausages to cook through. Serve with mash and your favourite greens.
This recipe will go brilliantly with the delicious Box Grove Mourvedre 2018. These two should be a winning combo!
There you have it -- a special recipe for Sausage and Mushroom One Pot Wonder!
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