Sausage Bourguignon

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Sausage Bourguignon Ingredients

1 tb Oil	2 tb Freshly chopped thyme
12 Shallots or baby onion;	1 tb Cornflour; blended in a
1 454 gram pac Butchers Choice	; cold water
4 Rashers smoked back bacon;	Salt and freshly ground
1 Clove garlic; crushed, up to	Oil to shallow fry
175 g Button mushrooms; sliced	1 Clove garlic; crushed
300 ml Beef stock; (1/2 pint)	2 sl White bread; cut into small
300 ml Red wine; (1/2 pint)	; triangles
1/2 ts Mustard

Instructions for Sausage Bourguignon

1. Heat the oil in a flameproof casserole dish and add the shallots or onions and sausages and cook for 8-10 minutes, stirring occasionally until lightly golden. 2. Add the bacon, garlic and mushrooms and cook for a further 3-4 minutes. 3. Add the stock, wine, mustard, most of the thyme, the blended cornflour and seasoning to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally. 4. Meanwhile, to make the croutons, heat the oil in a frying pan, add the crushed garlic and bread triangles and fry for 1-2 minutes each side until crisp and golden. Drain on kitchen paper. 5. Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge. Converted by MC_Buster. NOTES : This traditonal, delicious Bourguignon has the economical but delicious alternative of being made with sausages. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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