Sausages in Red Wine Sauce
Sausages in Red Wine Sauce



  • 8 tbsp beef dripping
  • 12 quality pork sausages
  • 1 chopped leek
  • 1 chopped onion
  • 6 chopped tomatoes
  • 2 chopped garlic cloves
  • 1 bay leaf
  • 1 sprig of thyme
  • 300ml red wine
  • 300ml chicken stock
  • 50g butter
  • 2 tbsp olive oil
  • 100g mushrooms, chopped
  • 100g ham, chopped
  • 1 slice of bread crust removed, and diced
  • 2 tsp chopped parsley
  • Preheat the oven to 180C. Heat the beef dripping in a casserole, add the sausages, and fry until coloured all over. Remove from the casserole, and replace with the leek and onion for 2 minutes, then the tomatoes, garlic, bay leaf, thyme, stock and wine. Bring to the boil, add the sausages back in, and place - lidded - into the oven for 30 mins.
  • Remove from the oven, and remove the sausages from the sauce along with the thyme and bay leaf. Heat the casserole uncovered on the hob to reduce by about a third, then blend with a hand blender and pass through a sieve to smooth. Set aside and keep warm.
  • Fry the mushrooms in a frying pan, with half the butter and 1 tbsp of olive oil, until nicely coloured. Add the ham and fry for a couple of minutes, then remove and drain on kitchen paper. Add the rest of the butter to the pan, fry the diced bread, and add to the mushrooms and ham. Serve a bed of mushroom mixture on each plate, top with the sausages, and drizzle with the sauce.
1 hr
4 serving

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