From the Barn brings you recipes straight from the kitchen of one of our local Care Services Co-ordinators — a fantastic cook and baker who always spoils us in the office with their homemade treats. They know first-hand what our clients living with chest, heart, and stroke conditions need to eat to stay well.
"A tasty, quick and easy sausage dish!"
Ingredients
1 large red onion
250g brown mushrooms
1 tsp dried thyme
8 good quality sausages (500g)
2 tbsp brown sauce
1 tsp cornflour
1 tbsp olive oil
300ml chicken stock
Method
Preheat the oven to 190°C. Slice the onion and mushrooms and place them in a roasting dish. Sprinkle over the dried thyme and drizzle with the olive oil. Place the sausages on top and pour in 100ml of the chicken stock.
Place the dish in the preheated oven and roast for 40–45 minutes, turning the sausages halfway through cooking.
Remove the roasting dish from the oven and set the sausages aside, keeping them warm. Pour the remaining chicken stock into the dish, add the brown sauce and stir well.
In a cup, mix the cornflour with 1 tablespoon of water until smooth, then stir it into the gravy mixture in the dish. Return the sausages to the roasting dish and place it back in the oven for about 5 minutes, or until the gravy has thickened.
Season to taste and serve with green vegetables and mashed potatoes.
