Pork And Leek Sausage Bourguignon
- 8 pork & leek sausages
- 500ml strong red wine
- 1 sprig fresh thyme leaves
- 1 bay leaf
- 2 teaspoons sugar
- 12 button onions, peeled and left whole
- 2 tablespoons butter
- 1 tablespoon plain flour
- 2 garlic cloves, peeled and crushed
- 500 ml hot beef stock
Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.
Cook the onions in a saucepan until golden using all the butter, then add the flour, garlic and mix well with a wooden spoon.
Pour in the wine and stock, bring to the boil, add the mushrooms and carrots.
Lightly grill the sausages until coloured but not cooked through. Add these to the red wine sauce and continue to simmer for 20mins.
Check the seasoning and serve with either a creamy mashed potato or buttered new potatoes.