Ingredients:
6 sausages, the better the better (or a pack of 12 good quality cocktail sausages)
4-6 shallots, peeled, whole (minimum, use more if you’ve got them). Roughly chopped onion will also do.
1 large carrot, diced
1 garlic clove, chopped
Lardons/pancetta/ chopped streaky bacon
1 glass red wine
Half pint of stock
Half a tin of chopped tomatoes (I bung the whole tin’s worth in and cook longer to reduce)
Sage, oregano, parsley, pinch of each if available
Method:
Heat oven to 170o C
Brown sausages in a casserole dish then remove. Use a piece of kitchen towel to remove some of the fat if required, then add the shallots, garlic, diced carrot and pancetta and cook for a bit, scraping up all the tummy bits stuck to the bottom. Replace the sausages, pour in the wine and wait till it bubbles. Add the stock, herbs and seasoning if required, you may find the stock and lardons make if salty enough already, and stir everything up. Put the casserole lid on and place in the oven for 40 mins min. (Check the liquid level from time to time and add more if necessary.)
