This recipe is one of my favourite winter warmer meals. We usually do this for a mid week treat, and often it is done in the slow cooker, however for todays recipe, I'll take you through the steps to making it on the hob first.
What you'll need:
2 large potatoes
1 white onion
1 red pepper
handful of mushrooms
2 cups of red wine
2 cups of beef stock
Chopped chillies (optional)
1. Brown off your sausages on a medium - high heat. You can either keep them whole or cut them into bite size pieces, either is fine. Once browned, set aside and start frying your onions, garlic and ginger in the same pan (I used a wok, but I was making a large amount).
2. I like my veg to have a little bite, so after 3 minutes of frying your onions, add your courgettes, peppers and mushroom to the pan, sweating them down for a few minutes.
3. Add your sausages back to the pan & mix them around. Then pour in your beef stock & bring to the boil, before turning it down to a simmer. You can now add your wine, I like to have a rich gravy so I used 2 cups, you can however use less.
4. Simmer for an hour on a low-medium heat, ensuring your sausages are cooked through and juicy. Your gravy will reduce and become more intense in flavour. But, if like me you like a thicker sauce, You can thicken by either adding some gravy granules or a little bit of corn flour mixed with water.
I serve mine with a heap of creamy mash & lots of those lovely stewed veggies.
The slow cooker process is much the same, except I don't brown or soften my veg. You just throw in the browned sausages, raw veg, stock and wine into he slow cooker & cook for a minimum of 6 hours on low, 4 hours on high. - Again, to thicken just use gravy granules or corn flour.
You can also do this in the oven, follow the above steps, but when ready to add stock, transfer the softened veg and sausages to a casserole dish, add your stock & wine, cover with foil or a lid and bake in the oven for 40 minutes - 1 hour.
Would you try my sausage casserole recipe?