Sausage Bourguignon
Ingredients
- 2 tablespoons oil ⓘ
- 10 ounces shallots, peeled ⓘ
- 8 sausages ⓘ
- 4 slices bacon, diced ⓘ
- 3 garlic cloves, crushed ⓘ
- 5 ounces button mushrooms, wiped
- 1 1/4 cups beef stock ⓘ
- 1 1/4 cups red wine ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 1/2 ounce thyme, leaves removed from the stem, finely chopped ⓘ
- 1 tablespoon cornstarch, blended in a little cold water
- fresh ground black pepper ⓘ
- 2 slices white bread, cut into small triangles ⓘ
Instructions
- For the casserole; heat 1 tablespoon of the oil in a flameproof casserole dish, add the shallots and sausages and cook for 8-10 minutes over a moderate heat, stirring occasionally until lightly golden.
- Add the bacon, 2 garlic cloves and mushrooms and cook for a further 3-4 minutes.
- Add the stock, wine, mustard, most of the thyme, the blended cornstarch and season to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.
- For the croutons, heat the remaining oil in a frying pan, add the remaining crushed garlic and bread triangles and fry for 1-2 minutes each side, until crisp and golden. Drain on kitchen paper.
- Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.
Nutrition & Diet Analysis (per serving)
822
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).