Ingredients
| 1 tablespoon olive oil | |
| 4 good-quality Toulouse sausages | |
| 3 onions, thinly sliced | |
| 1 tablespoon plain flour | |
| 200ml white wine | |
| 500ml fresh chicken stock | |
| few sprigs of thyme | |
| 1 bay leaf |
I’m not making a meal out of this recipe because it’s not often you’ll see sausages as the side dish but in this case they are. These braised Toulouse sausages are exactly what you want to eat with your Aligot. The Aligot is the hero after all, but every hero needs a sidekick! For the Aligot recipe click here
Instructions
| 1. | Heat the oil in a heavy-based casserole. |
| 2. | Fry the sausages until they are browned, but not cooked through, remove from the pan and set aside. |
| 3. | Add a spot more oil to the pan and fry the onions slowly for 20 minutes, scraping away at the sausage residue on the bottom of the pan. |
| 4. | Cook until the onions have fully softened and started to go golden. |
| 5. | Preheat the oven to 180˚C/160˚C fan/gas mark 4. |
| 6. | Stir the flour into the onions, then cook for 10 minutes. |
| 7. | Pour over the wine, bring to the boil and cook for 2 minutes. |
| 8. | Add the stock and herbs, pop the lid on the casserole and put in the oven for 35 minutes, or until the sauce is bubbling, thickened and full of flavour. |
| 9. | Remove the bay leaf, then season with salt and pepper and serve alongside the Aligot with a dab of French or English mustard. |
© Slow: Food worth taking time over By Gizzi ErskinePublished by Harlequin, a division of HarperCollins
Leave a Reply