chunkydunks
13-05-2008, 10:22 PM
I got a few requests for the recipe for this so I'd thought I'd just post it
8 thick sausages
4 bacon rashers, chopped
2 onions, chopped
2 cloves of garlic, crushed
35g packet of salt reduced French onion soup (it is heaps better with the salt reduced one)
1 cup boiling water
1/2 cup dry red wine or beef stock
2 tablespoons tomato paste
100g small mushrooms, quatered
Boil off the sausages until cooked (I prefer to peel the skin off them here, they basically fall off anyway). Drain and cut into chunks
Combine bacon, onions and garlic in a pan, stir over heat for about 2 mins or until onions are soft.
Combine soup mix, water, wine (or stock) and tomato paste in an 8-cup capacity casserole dish, add sausages and bacon mixture, cover and cook in moderate oven for 25 mins. Stir in mushrooms, cook for 10 mins or until mushrooms are soft.
Enjoy. This is one of my faves.
8 thick sausages
4 bacon rashers, chopped
2 onions, chopped
2 cloves of garlic, crushed
35g packet of salt reduced French onion soup (it is heaps better with the salt reduced one)
1 cup boiling water
1/2 cup dry red wine or beef stock
2 tablespoons tomato paste
100g small mushrooms, quatered
Boil off the sausages until cooked (I prefer to peel the skin off them here, they basically fall off anyway). Drain and cut into chunks
Combine bacon, onions and garlic in a pan, stir over heat for about 2 mins or until onions are soft.
Combine soup mix, water, wine (or stock) and tomato paste in an 8-cup capacity casserole dish, add sausages and bacon mixture, cover and cook in moderate oven for 25 mins. Stir in mushrooms, cook for 10 mins or until mushrooms are soft.
Enjoy. This is one of my faves.