Olive oil for frying
8 pork sausages
2 red onions peeled & finely sliced
2 knobs of butter
1 tbsp soft brown sugar
3 thyme springs – leaves only
150g button mushrooms cleaned & quartered 2 tbsp aged balsamic vinegar
200ml red wine
200ml beef stock
Small handful of parsley roughly chopped Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Place a large hob-proof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.
Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar & thyme, and then cook for 10-15 minutes over a medium heat, stirring now and again until the onions are completely caramelised. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for further 5 minutes.
Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4-5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18-20 minutes uncovered until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve.