SO – how many bags of mini eggs have you had? I am not even going to ask myself this question as Mini Eggs are my downfall BUT I am very excited for Easter and the long weekend.
Easter is a time, similar to Christmas (minus the expense and present) where family get together for a meal – my favourite thing EVER.
So, a little off piste but this week I’d love to share with you an amazing dish that my husband and I have been making when the family all come over for lunch. It’s pretty easy, but more importantly it’s super tasty.
This is comfort food at it’s best, Gordon Ramsey’s Sausage and Red Onion Hot Pot… I know, a little more effort than bangers and mash but well worth it I assure you! Yummmmm.
Ingredients (serves 3-4)
Olive oil, for frying
8 best-quality pork
sausage
s (I got GF ones)
2 red onions, peeled and finely sliced
2 knobs of butter
1 tbsp soft brown sugar
3 thyme sprigs, leaves only (I used rosemary)
150g button mushrooms, cleaned and quartered
2 tbsp aged balsamic vinegar
200ml red wine (I used port)
200ml beef stock
Small handful of parsley, roughly chopped
Sea salt and freshly ground black
pepper

1. Preheat the oven to 180ºC/gas mark 4. Place a large hob-proof 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.
​2. Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme (or rosemary), then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised. 
3. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.
4. Add the cooked sausages and red wine (or Port) 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.
5. Sprinkle the finished dish with parsley and serve.

It may be March but it is still freezing out there so this dish will definitely do the stick if you want to break from the norm of a roast lamb (although I do LOVE a roast!).
Anyway, enjoy and let me know how it tastes if you do try it 🙂
HAPPY EASTER
P xx