Tag: sausage and onion in wine

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Gordon Ramsay’s Sausage and Caramelised Onion Hot Pot

Ally

I bought the pork sausages from New Karnataka Ham Shop at Kammanahalli for this dish and they usually stock every sort of meat possible. This recipe is from Gordon Ramsay’s book Ultimate Home Cooking. Let me be a bit more precise and say this is on page number 180. I have created a personal challenge to cook everything from his book. I just find it all fascinating. So this is the 4th recipe I’m trying and love how this dish turned out.

INGREDIENTS:

  • Olive oil, for frying
  • 8 best-quality pork sausages [ I used about 12 sausages because the ones I got are quite small]
  • 2 knobs of butter [2 tablespoons and a bit more]
  • 2 Red Onions, peeled and sliced
  • 1 tablespoon brown sugar
  • 3 thyme sprigs if you get fresh, if your using the dried version then a tablespoon would do
  • 150 grams of button mushrooms, cleaned and quartered
  • 2 tablespoons balsamic vinegar
  • 200 ml red wine
  • 200 ml beef stock
  • Small handful of parsley, roughly chopped
  • Salt to taste and freshly ground black pepper

Steps:

First step would be to snip the ends of the sausages where it is tied. And place them in a pot of boiling water. Allow them to sit for about 10 mins and drain them over a small colander and then proceed with the recipe.

Preheat the oven to 180º C. Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside. Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelized. Toss in the mushrooms and cook for 5 minutes. Add the vinegar and cook for a further 5 minutes. Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve with some buttered sautéed cabbage.