We picked up some old English-style beef sausages on special at the shops today, during a trip to purchase some liver. Although one of us is very keen on offal, the other wasn’t so keen. Browned up with some delicious slices of mushroom, the sausages were then sauteed in a flavoursome sauce and served with a side of crusty white bread and butter. A great, quick dinner idea if you have some snags on hand. It would be great with some steamed veges, too, if you feel like some greenery. Enjoy!
4 thick beef sausages
4 medium brown mushrooms, sliced
oil for frying
2 tablespoons Worcestershire sauce
1/2 cup water
1 teaspoon chicken stock powder
1 teaspoon barbeque sauce
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1 tablespoon cornflour
1 tablespoon sour cream
2-4 slices of bread
- In a pan, heat the oil and fry the sausages until slightly browned on all sides.
- Remove from the pan and slice on the diagonal.
- Return to the pan with the mushrooms and fry for a few minutes over medium-high heat.
- Add the Worcestershire sauce and fry for a minute or two.
- Add the water, chicken stock powder, barbeque sauce, balsamic, and dried thyme, and simmer for about 5 minutes.
- In a cup, add the cornflour and a little water and stir well to combine.
- Stirring the sausage mix, pour in the cornflour and mix well.
- When sauce is sufficiently thickened, add the sour cream and mix in briefly.
Serve with some slices of buttered bread or toast.
The best bread available at Coles!!! And amongst the cheapest!