Pour the wine into a pan and bring to the boil, simmer until reduced by half. Soak the mushrooms in a cupful of boiling water.
Heat 2 tsp oil in a hob-safe casserole dish and brown the Sausages, remove them and cook the onions in the same pan until softened and browned. Add the orange zest, reduced wine and vegetable stock.
Drain the mushrooms and discard any grit, add the mushrooms and Sausages to the pan along with the tomatoes. Cook for approx 20 – 25 minutes.
If the juices are a bit thin at the end of the cooking time, remove the Sausages from the pot and boil the juices over a high heat to reduce them. Return the Sausages to the pot, stir in the tomato paste and taste, checking for seasoning.
Serve with mashed potatoes.
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