Pork And Leek Sausage Bourguignon

Method

Step 1

Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.

Step 2

Cook the onions in a saucepan until golden using all the butter, then add the flour, garlic and mix well with a wooden spoon.

Step 3

Pour in the wine and stock, bring to the boil, add the mushrooms and carrots.

Step 4

Lightly grill the sausages until coloured but not cooked through. Add these to the red wine sauce and continue to simmer for 20mins.

Step 5

Check the seasoning and serve with either a creamy mashed potato or buttered new potatoes.