Sunday, 1 August 2010

Pork Bangers in Red Wine
with Herbs and Broad  Beans

8 good quality pork sausages
280ml red wine
1 tbsp olive oil
250g streaky bacon, chopped
1 clove garlic
200g shallots
2 tsp juniper berries
2 tsp chopped fresh thyme
2 bay leaves
200g mushrooms
1 tsp plain flour
1 tsp mustard powder
25g softened butter
1 tbsp redcurrant jelly
Salt and pepper
150g broad beans, shelled and blanched

Heat a casserole, add 1tbsp oil and brown the sausages.  Remove the sausages from the pan and add the bacon, garlic and shallots and brown them.

 Gently crush the juniper berries.  Return the sausages to the casserole and add the wine, berries, thyme and bay leaves, season and bring up to a simmer, simmer gently, replace the lid and turn the heat as low as possible, let it cook for 30 minutes.

Add the mushrooms and cook for a further 20 minutes.  Remove the sausages and vegetables and keep warm.

Mix the flour and mustard powder with the softened butter and whisk a little at a time into the casserole.  Cook for 3 minutes and add the sausages and vegetables into the casserole whisk in the redcurrant jelly and serve with creamed potatoes and steamed broad beans.

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