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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Taken from The Best British Food from about 3 years ago. I swapped fresh for dry thyme and baby pot for a tin of new pots. Ingredients:
8 thick sausages |
1 large onion, peeled and cut into 8 wedges |
175 g small mushrooms, thickly sliced |
25 g butter |
500 g baby potatoes (i use a drained tin) |
3/4 liter chicken stock |
dried thyme |
bay leaf |
2 tablespoons beef gravy granules |
salt and pepper |
Directions:
1. Fry onion and sausages in butter until browned.
2. Remove from pan and drain on kitchen towel.
3. Place in oven to keep warm.
4. Put mushroom into pan and cook for 3 to 5 minutes.
5. Add to oven leaving juices behind.
6. Put pot, stock, thyme, and bay leaf in pan.
7. Cover and bring to boil and simmer for 10 minutes.
8. Cut sausages in half and put back into pan along with mush and onions.
9. Simmer for 10 to 15 minutes until pots are cooked (if using tin thats no time at all).
10. Remove leaf and sprinkle in the gravy granules.
11. Stir well; add salt and pepper.
12. Serve.
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