This is such a comforting meal. Serve with creamy mashed potatoes and a buttered green vegetable.
Ingredients
- 8 pork sausages
- Cooking oil
- 1 red onion – cut into wedges
- 150g mushrooms – sliced
- Sprig fresh rosemary – finely chopped
- 1 cup red wine
- 2 cups chicken stock
- 2 tablespoons redcurrant jelly or cranberry sauce
- 1 teaspoon Dijon mustard
- Garlic salt and freshly ground black pepper to taste
- 1 teaspoon cornflour mixed with 1 tablespoon water
Method
- Heat a large frying pan over a medium heat. Add in a little oil and brown the sausages on all sides.
- Add a little more oil if needed and add in the red onion, mushrooms and rosemary. Sauté for 3 minutes.
- Add in the red wine and stir with a wooden spoon to deglaze.
- Add in the chicken stock, redcurrant jelly and mustard.
- Simmer for 2 minutes. Season, then stir in the cornflour mixture to thicken the sauce.