- 15ml (1 tablespoon) butter, melted
- 15ml (1 tablespoon) oil
- 400g (14 oz) fresh pork and beef Olymel sausages
Sauce:
- 1 shallot, chopped
- 1 garlic clove, chopped
- 30ml (2 tablespoons) butter
- 500ml (2 cups) mushrooms of your choice, sliced
(white, oyster, Portobello, shiitake, etc.)
- 15ml (1 tablespoon) flour
- 125ml (1/2 cup) white wine
- 375ml (1 1/2 cups) beef stock
- 2ml (1/2 teaspoon) dried thyme
- Salt and ground black pepper to taste
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- Preheat oven to 190°C (375°F).
- In a frying pan, heat the butter and oil, sear the sausages evenly on all sides. Place in an ovenproof dish, pepper generously and continue cooking for 10 – 12 minutes.
- In the same pan, brown the shallot and garlic in 15ml (1 tablespoon) of butter. Add the mushrooms and cook for a few minutes until tender. Put to one side.
- Melt the rest of the butter in the pan and add flour. Mix you obtain a smooth consistency.
- Moisten with the wine and the beef stock, stirring continuously with a whisk. Add the thyme and bring to a boil. Simmer until the sauce thickens.
- Remove from the heat and add the cooked mushrooms. Reheat if necessary.
Serve the sauce with the sausages, accompanied by a colourful array of vegetables |
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