I serve the sauce separately but in fact you could add the cooked sausages to the sauce and even tip in a can of butter beans or cannellini beans for an all-in-one dish. Waitrose sell the porcini stock cubes or look for them online. They are a great store cupboard standby giving sauces and casseroles a terrific hit of umami flavour. If you had some dried porcini in the cupboard you could add a handful instead, having soaked them in boiling water for about 1 hour. The sausages and gravy are a perfect match for the bubble and squeak cakes (the recipe is in the vegetable section).
- 4 tablespoons light olive oil
- 4 red onions, peeled and cut into 1cm thick wedges
- 2 teaspoons caster sugar
- 375g chestnut mushrooms, cleaned and sliced
- 2 tablespoons plain flour
- 150ml red wine
- 400ml porcini stock or chicken stock
- A splash of Worcestershire sauce
- 1 tablespoon finely chopped fresh sage
- 8 good quality sausages of your choice, grilled or roasted
- Heat 2 tablespoons of the oil in a thick-bottomed pan and add the onions and a pinch of salt. Cook over a low heat, stirring regularly for about 20 minutes until the onions are soft. Add the sugar and continue to cook for a further 10 minutes. Keep stirring or the onions will catch on the bottom of the pan. Transfer the onions to a bowl and set aside.
- Heat the remaining oil in the pan and add the mushrooms. Cook over a moderate heat for 8-10 minutes until the mushrooms are soft. Mix the onions into the mushrooms and stir in the flour. Cook for 1 minute then stir in the red wine followed by the stock. Bring to the boil, stirring, and add the Worcestershire sauce and sage. Let the sauce simmer gently for 8-10 minutes. Taste and season with salt and ground black pepper. Serve with the cooked sausages.