Prep 15 mins
Cook 50 mins
This recipe originally came from Delia Smith's Complete Cookery Course. It has a delicious, rich sauce that is very warming on a cold winter's day. The sauce is so yummy and tends to reduce quickly so I have increased the quantity. The original recipe includes sliced mushrooms which I omit - family preference! If you wish to include them you could add them approx 20 mins before the end of cooking time. This goes well with either mashed potatoes or noodles.
- 1 lb sausage (pork or beef both work well)
- 8 ounces streaky bacon, chopped
- 1 onion, chopped
- 1 tablespoon olive oil
- 12 -15 fluid ounces red wine
- 2 teaspoons flour
- 1 -2 garlic clove, chopped
- 1 teaspoon dried herbs
- salt and pepper
- Heat the olive oil in a frying pan.
- Fry the sausages until brown then remove and place in a flameproof casserole dish.
- Fry the streaky bacon pieces until the fat is beginning to run and they are just turning golden.
- Remove and place in the casserole dish with sausages.
- Add the onions to the frying pan and gently fry until golden. Add the garlic and fry very briefly.
- Sprinkle the flour on top of the onion and garlic mixture and stir well until the 'juices' are absorbed.
- Gradually stir the red wine into this mixture.
- Pour over the top of the sausage and bacon mixture in the flameproof casserole.
- Add the mixed herbs. Season with salt and pepper to taste. Stir.
- Place on a medium heat on the stovetop and bring to a gentle simmer. Cover and simmer for 50 minutes.
- During this time check sauce levels occasionally and adjust consistency as necessary. If sauce is too thick, add a little more red wine. If sauce is too thin after approximately 30 minutes then remove the lid of the casserole dish and allow to reduce.
It was something different to serve in place of the usual Italian Sausage, Peppers & Onions in Sauce but the family didn't think it was anything special and said they wouldn't mind if I didn't make it again.