Michel Roux Jr loves sausages. He really, really loves sausages (“It’s as simple as that”), so it makes sense that he’s signed up to be the face of this year’s British Sausage Week (November 2-8)
Pork and Leek Sausage Bourguignon
(Serves 4)
- 8 pork and 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
- 2tbsp butter
- 1tbsp plain flour
- Salt and pepper
- 2tsp sugar
- 1 sprig thyme
- 1 bay leaf Parsley (optional)
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 and 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 20 minutes.
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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