A great little winter warmer with the attention focused on the red wine onion gravy and the quality of the sausages. Here I’m using home made sausages but good quality store bought will work just as well.
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Pre heated oven temperature: 180c / 350f
Oven setup: fan mode
For the red wine stock for the gravy:
I roasted off enough beef bones to fill my stock pot 3/4 of the way full.
I sliced 2 large onions and browned them off in the bottom of the stock pot in olive oil. Then I added sliced leek and carrot and sautéed for another couple of minutes. I added the whole garlic cloves. Placed the roasted beef bones on top and then topped off with water. It was then simmered for 8 hours, try to avoid boiling otherwise the stock will go a bit cloudy (but still be perfectly good!). Remove the bones and veg with a slotted spoon and then pass the stock through a strainer. You can line this with muslin cloth if you want.
The next day I reduced down 300ml of red wine by half and then added 2 litres of the strained stock. This was then reduced by about half.
Liquid shop bought stock:
If you can buy a good quality liquid beef stock you can reduce this down with red wine as I did in the homemade one above. Just check the salt levels as you reduce, the shop bought stocks can sometimes be a little salty.
Concentrated stocks and stock cubes:
If you are going with either of these then use it when you make the gravy for the sausage and mash. Once the finely sliced onions (for the sauce) are cooked add a good splash of red wine and reduce down until a bit syrupy. Make up your stock from the concentrate as the directions indicated and add to the onions and red wine.
If you have the time to make the stock it’s definitely worth it for this dish.