Ingredients

Steps

• Heat the olive oil in a casserole dish and brown the sausages on all sides.
• Fry the chopped onion for 4 minutes and then add the garlic for another minute.
• Stir in 75ml red wine, tomato purée, ketchup, and 150ml beef stock.
• Simmer for 10 minutes until the sauce thickens and the sausages are cooked.
• Serve in a bowl topped with chopped chives and parsley.