Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Pork And Leek Sausage Bourguignon
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Cook time: 25 mins
Serves: 4
Cooking Skill: Easy
Ingredients
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
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.
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.
Pork and Leek Sausage Bourguignon
Ingredients
- 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
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.
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