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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 FoodSausagesOne PotWinter WarmerBourguignon

Estimated Nutrition

Per Serving Total
Calories 681.1 kcals 2724.4 kcals
Carbohydrates 26.3 grams 105.2 grams
Fat 45.6 grams 182.4 grams
Protein 27.7 grams 110.8 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tablespoon
Tomato Puree
2
tablespoon
Dijon Mustard
LegumesPulses
400
gram
Butterbeans
tin, drained and rinsed
Liquids
30
millilitre
Brandy
good splash
150
millilitre
Beef Stock
fresh
150
millilitre
Red Wine
Meat
8
piece
Sausages
large good quality
140
gram
Pancetta
cubes
NutsSeeds
2
clove
Garlic
very finely chopped
2
teaspoon
Thyme
fresh, chopped
1
tablespoon
Flat leaf Parsley
finely chopped
1
gram
Salt
to taste
1
gram
Black Pepper
freshly ground, to taste
OilsFats
3
tablespoon
Olive Oil
light
Vegetables
1
piece
Onion
large, very finely chopped
150
gram
Chestnut Mushrooms
button

Steps

  • Preheat the oven to 200°C.
  • Heat one tablespoon of oil in a casserole dish and brown the sausages for 3 minutes.
  • Remove sausages and fry the pancetta and onion in the remaining oil for 3 minutes.
  • Add the garlic, mushrooms, tomato puree, and mustard to the pan.
  • 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.