Pot-Roasted Sausages with Boozy Bourguignon Sauce

Brown sausages, sauté pancetta and vegetables, simmer in a brandy, wine, and stock sauce, then oven-roast with butterbeans.

Comfort Food Sausages One Pot Winter Warmer Bourguignon

Estimated Nutrition

Calories

681.1

kcal / serving

2724.4 kcal total

Carbs

26.3g

per serving

105.2 g total

Fat

45.6g

per serving

182.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

Tomato Puré

tablespoon

Dijon Mustard

LegumesPulses

400

gram

Butterbeans

tin, drained and rinsed

Liquids

millilitre

Brandy

good splash

150

millilitre

Beef Stock

fresh

150

millilitre

Red Wine

Meat

piece

Sausage

large good quality

140

gram

Pancetta

cubes

NutsSeeds

clove

Garlic

very finely chopped

teaspoon

Thyme

fresh, chopped

tablespoon

Flat leaf Parsley

finely chopped

gram

Salt

to taste

gram

Black Pepper

freshly ground, to taste

OilsFats

tablespoon

Olive Oil

light

Vegetables

piece

Onion

large, very finely chopped

150

gram

Chestnut Mushroom

button

Method

Remove sausages and fry the pancetta and onion in the remaining oil for 3 minutes.

Heat one tablespoon of oil in a casserole dish and brown the sausages for 3 minutes.

Add the garlic, mushrooms, tomato puree, and mustard to the pan.

Preheat the oven to 200°C.

Increase the heat and fry while stirring for 30 seconds.

Pour in the brandy, stock, and wine, then bring to the boil and season.

Stir in the butterbeans, top with sausages, and bake in the oven for 15 minutes.

Garnish with parsley and serve with bread.