Recipe: Sausages braised in white wine
Serves 2 /20min
4-6 Broad Oak pork sausages depending on their size, 1 tbsp olive oil, 2 shallots, finely chopped, 100ml good chicken stock, 1 small wineglass of wine, red or white, 2 tbsp grated Parmesan cheese, a knob of butter & chopped parsley.
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 until the sausages are light 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.
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