This variation on a classic dish makes and easy to make, economical family meal. Using red wine makes the sauce a little richer and is ideal for using up a little leftover wine but it can be replaced with stock.
Heat 2 tablespoons oil in a large saucepan and brown 8 sausages over a high heat turning frequently.
Remove from the pan and reduce the heat, stir in 2 sliced onions and fry gently for 5 to 10 minutes until soften and golden. Add 200g (7oz) mushrooms and fry for another minute or two.
Stir in 2 tablespoons flour and cook for 1 minute. Gradually add 150ml (¼pt) red wine if using stirring consatntly. Then add 450ml (¾pt) stock (more if omitting the wine) and bring to the boil stirring constantly.
Return the sausages to the pan. Cover and simmer gently for 30 minutes, stirring occasionally.
Serve topped with a spoonful of crème fraîche.
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Notes
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)Leftovers can be stored in the refrigerator and reheated unit piping hot over a low heat the next day.Freeze for up to 1 month. Defrost in the refrigerator fully before reheating.