Ingredients

454g (1lb)
Chunky Pork Sausages
2
Red onions, sliced
150ml (1/4pt)
Red wine or stock
45ml (3tbsp)
Redcurrant jelly
15g (1tbsp)
Fresh thyme, chopped
15g (1tbsp)
Gravy granules

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Preparation

Preheat oven to 180°C, Gas Mark 4-5.

Method

In a large heatproof casserole dish, dry-fry 454g (1lb) chunky pork sausages for 4-5 minutes until browned. Add 2 red onions, sliced and fry for a further 2-3 minutes.

Mix together 150ml (¼pt) red wine or stock, 45ml (3tbsp) redcurrant jelly and 15g (1tbsp) fresh thyme, chopped and pour over the sausages.

Cover and cook in the oven or on the hob for 25-30 minutes.

Once cooked remove the sausages from the dish and stir in 15g (1tbsp) gravy granules to thicken the sauce.

Serving Suggestion

Serve with a large pile of creamy mashed potatoes and lashings of onion gravy.

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