Directions:
- Butter a heavy, heatproof dish.
- Place the sausages in the pan with the oil and set over a medium heat.
- Brown them on all sides very lightly.
- Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
- Cover and simmer for 15 minutes till the sausages are tight and tender.
- Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
- Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
- Scatter parsley and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 856.97 Kcal (3588 kJ) | ||
| Calories from fat | 560.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.31g | 96% | |
|---|---|---|---|
| Cholesterol | 124.89mg | 42% | |
| Sodium | 1573.56mg | 66% | |
| Potassium | 1398.93mg | 30% | |
| Total Carbs | 26.15g | 9% | |
| Sugars | 12.74g | 51% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 27.19g | 54% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 127.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 183.38 Kcal (768 kJ) | ||
| Calories from fat | 120 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.33g | 96% | |
|---|---|---|---|
| Cholesterol | 26.72mg | 42% | |
| Sodium | 336.72mg | 66% | |
| Potassium | 299.35mg | 30% | |
| Total Carbs | 5.6g | 9% | |
| Sugars | 2.73g | 51% | |
| Dietary Fiber | 0.71g | 13% | |
| Protein | 5.82g | 54% | |
| Vitamin C | 1.9mg | 15% | |
| Iron | 0.6mg | 16% | |
| Calcium | 27.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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