Pork & Leek Sausage Bourguignone


8 Pork & Leek Sausages
12 button onions peeled
12 button mushrooms
2 carrots peeled and sliced
500ml strong red wine
500ml beef stock
2 cloves garlic crushed
2 tbsp butter
1 tbsp plain flour
Salt, pepper
2 tsp sugar
1 spring thyme
1 bay leaf

Preparation method: 

1. Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.
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. Pour in the wine and stock, bring to the boil, add the mushrooms and carrots.
3. Lightly grill the sausages until coloured but not cooked through. Add these to the red wine sauce and continue to simmer for 20mins.
4. Check the seasoning, sprinkle with a little chopped parsley and serve with either a creamy mashed potato or buttered new potatoes.

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