Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE SAUSAGES WITH RED WI
- 1 454 gram pac Lincolnshire
- 125 g Shallots; finely chopped
- ; (4oz)
- 175 g Button mushrooms; sliced
- 150 ml Red wine; (1/4 pint)
- 150 ml Stock; (1/4 pint)
- 1 ts Cornflour; blended in a
- ; cold water
- 1 tb Freshly chopped parsley
FOR THE CREAMY HERB POTATOES
Preparation
Heat the oil in a frying pan, add the sausages and cook for 10 minutes, turning occasionally. Add the shallots and mushrooms and cook for a further 5 minutes, until the sausages are cooked through. Remove the sausages from the pan and keep warm. Pour in the wine, stock and blended cornflour. Bring to the boil and simmer for 1 minute, stirring continually. Return the sausages to the pan and cook in the sauce for a further 2-3 minutes, adding seasoning to taste. Meanwhile, mash the freshly cooked potatoes with the butter and milk. Stir in the herbs, garlic and seasoning and serve with the sausages, sprinkled with freshly chopped parsley. Converted by MC_Buster. NOTES : These delicious sage flavoured sausages are enhanced by the rich wine sauce and creamy herb potatoes. Converted by MM_Buster v2.0l.
