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A sausage red wine casserole recipe with layers of sweet red wine and tomato running through. A thick meaty sausage in red wine recipe that is bursting with rich flavours.
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- Serves 4-6
- Preparation time 10 mins
- Cooking time 30 mins
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- ½ bottle red wine
- 10g dried mushrooms (e.g.ceps)
- Olive oil
- 12 Pork Sausages
- 4 large onions (thickly sliced)
- zest of 1 orange (cut into strips & dried if possible)
- 500ml vegetable stock
- 6 small tomatoes (quartered)
- 2 tbsp sun-dried tomato paste
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- 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 Buttery Mashed Potato.
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