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Name: Sausage Bourguignon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Vegetable oil; 2 tb Freshly chopped thyme; 2 sl White bread; cut into small; 175 g Button mushrooms; sliced; ; cold water; 1 Garlic crushed; 1 Clove garlic; crushed, up to; 12 Shallots or baby onion;; ; triangles; Salt; 300 ml Beef stock; (1/2 pint); 1 tb Cornflour; blended in a; Oil to shallow fry; 4 Rashers smoked back bacon;; 1/2 ts Mustard; 1 454 gram pac Butchers Choice; 300 ml Red wine; (1/2 pint)

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. NOTES : This traditonal, delicious Bourguignon has the economical but delicious alternative of being made with sausages.

NOTES

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Sausage Bourguignon

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

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.        NOTES : This traditonal, delicious Bourguignon has the economical but  delicious alternative of being made with sausages.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 4 servings

Calories: 34
Calories from Fat: 21 (62%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 9.9mg		0 %
Potassium 201.1mg		5 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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