Hearty Sausage Casserole

INGREDIENTS

• 8 thick quality sausages
  
• 2 Tbsp Prenzel Butter Sunflower Oil
  
• 4 rashers bacon, cut into pieces
  
• 2 onions, peeled and cut into 4 equal portions
  
• 1 Tbsp flour
  
• 2 cloves garlic, crushed
  
• 250g button mushrooms
  
• 1 cup water, beef or chicken stock
  
• 1/2 tsp mixed herbs
  
• Salt and pepper
  
• 4 Tbsp Prenzel Vincon Red Wine Concentrate
  

METHOD

Grill sausages under medium grill until golden brown. Split in half lengthways or cut into thick chunks.

Heat the Butter Rice Bran Oil in a large pan. Cook bacon and onions in pan over medium heat for about 5 minutes, until onions have softened and begun to colour lightly.

Lower the heat, add the garlic and mushrooms and cook, tossing for about a further 2 minutes.

Sprinkle in the flour, stirring gently until it is thoroughly mixed in. Stir in the water or stock, mixed herbs and sausages, and bring to the boil.

Cover and simmer on stove until cooked, or transfer to casserole dish and cook in oven at 180°C for 40-45 minutes.

Stir in Vincon Wine Concentrate. Season with salt and pepper, and serve.