Last night’s dinner was a triumph, so thank you Gordon Ramsay for another cracking recipe! This is from his book Gordon Ramsay’s Ultimate Home Cooking, given to me on my last birthday. I am steadily working my way through it which is why it is featuring quite heavily on this blog. This recipe is pretty simple and it’s delicious. Gordon suggests serving this with a potato and beetroot gratin but I couldn’t be bothered with that so I served it with simple mashed potato and buttered spinach.
8 top quality pork sausages
Olive oil for frying
2 red onions finely sliced
2 knobs of butter
1 tbsp soft brown or Muscovado sugar
3-4 bushy thyme sprigs, leaves picked and chopped
200gms button mushrooms (I used Portobello), quartered
2 tbsps aged balsamic vinegar
200ml red wine
200ml beef stock
Small handful of Italian parsley, chopped
Sea salt and freshly ground black pepper
Preheat the oven to 180˚C. Put a hob-proof casserole dish over a medium heat, add a little oil and thoroughly brown the sausages all over, turning them. Remove to a plate.
Add butter and onions stirring in the sugar and thyme. Cook for about 15-20 minutes on a medium heat until they are nicely caramelised. Add the mushrooms and cook for 5 minutes, stirring. Pour in the vinegar and cook for 5 more minutes.
Add the sausages to the dish and the red wine. Bring to a vigorous bubble and cook for 4-5 minutes to reduce slightly. Add the beef stock and bring back to the boil, add a dash of salt and pepper, stir and put into the oven, uncovered. Leave in the oven for about 20 minutes until the sausages are cooked and the sauce has thickened. Remove, sprinkle with parsley and serve, perhaps with some hot English mustard.