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Malcolm Holland

Sausage Carbonade

Sausage Carbonade

Serves 4-6

750g good quality beef sausages
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons soft brown sugar
2 tablespoons plain flour
375 ml beer
2 cups beef stock
2 bay leaves
2 tablespoons chopped parsley
Salt and black pepper

1.    Put the sausages in a pan and
2.    Cover with cold water.
3.    Bring to the boil,
4.    Reduce heat and
5.    Cook gently for 5 minutes over low heat.
6.    Drain and
7.    Cool.
8.    Heat the oil in a large heavy-based pan and
9.    Cook the onion and garlic for 5 minutes over medium heat, stirring regularly.
10.    Add the sugar and flour and
11.    Cook, stirring continuously, for 5-8 minutes over low heat, until the flour is golden brown.
12.    Gradually stir in the beer and stock.
13.    Add the sausages and bay leaves,
14.    Bring to the boil,
15.    Then reduce the heat,
16.    Cover the pan and
17.    Simmer for 20 minutes.
18.    Remove the bay leaves,
19.    Stir in the parsley and
20.    Season to taste.
21.    Delicious served with creamy mashed potatoes.

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