- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
This old-fashioned favourite shows that you don’t need to go all out to create satisfying family dinners.
Ingredients
- 1/3 cup (80ml) olive oil
- 200g eschalots, thinly sliced
- 1 tablespoon plain flour
- 1/2 cup (125ml) red wine
- 2 thyme sprigs
- 1 bay leaf
- 1 1/2 cups (375ml) beef consomme (see note)
- 1 tablespoon Dijon mustard
- 12 pork or beef chipolata sausages
- Mashed potato, to serve
- Green beans, to serve
Method
- Step 1Heat 2 tablespoons oil in a pan over medium heat. Cook eschalot, stirring, for 5 minutes until soft. Stir in flour, then add wine, herbs and consomme. Increase heat to high, bring to the boil, then reduce heat to medium and simmer for 10 minutes until slightly reduced. Stir in mustard. Keep warm.
- Step 2Meanwhile, heat the remaining oil in a frypan over medium heat. Cook the sausages, turning, for 10 minutes or until browned and cooked through. Divide the mash, beans and sausages among plates, then drizzle with gravy and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2046 kj
Energy
42g
Fat Total
12g
Saturated Fat
3g
Fibre
15g
Protein
68mg
Cholesterol
1168.65mg
Sodium
2g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Beef consomme is available from supermarkets (in tetra packs). You can freeze the gravy for 3 months.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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