1 pint Country Range Chicken Bouillon (stock made up)
g button mushrooms
1 dsp fresh tarragon
pinch of sugar
knob of Country Range Butter
Salt and pepper to taste
Method
1
Step 1
Fry the sausages evenly to get some colour onto them. Drain any excess oil from the pan. Remove the sausages and leave to one side.
2
Step 2
Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages.
3
Step 3
In the same pan, gently fry the shallots and garlic in a splash of olive oil. When the shallots begin to colour, add the tomato purée and mix well. Cook this out for a few minutes. This is important as it helps to thicken the casserole.
4
Step 4
Add the chicken stock, sugar and seasoning to the sauce.
5
Step 5
Place the sausages, mushrooms and fresh tarragon into an earthenware dish and pour over the sauce. Cook for 1 - 1.5 hours at 150°C (fan)/Gas Mark 5 - the slower the better!
6
Step 6
Serve with baked potato and buttered corn.
Ingredients
10-12 Country Range Pork Sausages
1 clove garlic, roughly chopped
1 shallot, finely chopped
Splash of olive oil
3 tbsp Country Range Tomato Purée
1 pint Country Range Chicken Bouillon (stock made up)