Wednesday, November 29, 2006


Scrumptious wintry dinner served with bubble 'n' squeak - or broccoli and mash. This is one of Delia's recipes, which I've adapted to suit vegetarian sausages. Pick a good red wine though, and don't season until you've tasted it - sometimes the wine needs a squeeze of lemon to sharpen it, and sometimes it doesn't need any extra salt.

4 Cauldron Lincolnshire sausages
6 baby onions or shallots
Handful chopped mushrooms (optional)
1tsp sunflower oil
1tbsp plain flour
200ml red wine
200ml vegetable stock
1 bay leaf
1tsp chopped, fresh thyme
Splash soy sauce (optional)
1tsp redcurrant jelly

Heat the oil and brown the sausages and onions slowly. Add the mushrooms and stir until softening. Stir in the flour until absorbed, then pour in a little of the red wine. Stir until thick and add the rest slowly. Add the stock, bay leaf and thyme. Stir all the brown bits off the bottom, and bring to a gentle simmer. Allow to simmer away for about 20 minutes, then taste. If it's a bit tanniny, add a squeeze of lemon juice; if it needs seasoning, use the soy sauce. Add pepper and the 1tsp of redcurrant jelly. Stir and check seasoning again.

Serve with mashed potato and something green. Lick plates clean...