Red Wine Poached Sausage with Buttery Mash

What You Need

• 1-2 packs Three Aussie Farmers Farmhouse Sausages
• 4 rashers SunPork Fresh Foods Bacon, diced
• 3 Tbsp. butter
• 2 garlic cloves, crushed
• 6 eschalots, cut into segments
• 2 bay leaves
• 4 sprigs fresh thyme, additional to garnish
• 750ml shiraz red wine
• 200ml beef stock
• 200g small white cap mushrooms
• 1 tsp. plain flour
• 4 cups mashed potato, to serve

How To Make It

1. Add 2 Tbsp. butter to a large saucepan and brown sausages over low-med. heat, taking care not to split the casings, remove from the pan and set aside.
2. Increase heat to med. temp then add bacon, garlic and eschalots and fry for 2 mins. Next add bay leaves and thyme.
3. Return sausages to the pan, add half the wine and beef stock, then bring to the boil.
4. Reduce to a simmer, season with salt and pepper and cover for approx. 30 mins.
5. Add mushrooms and remaining red wine and cook for approx. 20 mins uncovered.
6. Carefully remove sausages, then add butter and flour, stirring continuously until the juices have thickened. Return sausages to the pan.
7. Serve with mash, a sprinkle of fresh thyme and drizzle generously with red wine gravy.