Ingredients
11 Total- 10-12 Country Range Butchers Style Cumberland Sausages
- 1 clove garlic, roughly chopped
- 1 shallot, finely chopped
- splash olive oil
- 3 tbsp Country Range Tomato Purée
- 1 pint Country Range Chicken Bouillon (stock made up)
- 125 g button mushrooms
- 1 dsp fresh tarragon
- pinch sugar
- knob Country Range Butter
- salt and pepper to taste
Method
-
1
Step 1
Fry the sausages evenly to get some colour onto them. Drain any excess oil from the pan. Remove the sausages and leave to one side. -
2
Step 2
Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages. -
3
Step 3
In the same pan, gently fry the shallots and garlic in a splash of olive oil. When the shallots begin to colour, add the tomato purée and mix well. Cook this out for a few minutes. This is important as it helps to thicken the casserole. -
4
Step 4
Add the chicken stock, sugar and seasoning to the sauce. -
5
Step 5
Place the sausages, mushrooms and fresh tarragon into an earthenware dish and pour over the sauce. Cook for 1 - 1.5 hours at 150°C (fan)/Gas Mark 5 - the slower the better! -
6
Step 6
Serve with baked potato and buttered corn.
Ingredients
11 Total- 10-12 Country Range Butchers Style Cumberland Sausages
- 1 clove garlic, roughly chopped
- 1 shallot, finely chopped
- splash olive oil
- 3 tbsp Country Range Tomato Purée
- 1 pint Country Range Chicken Bouillon (stock made up)
- 125 g button mushrooms
- 1 dsp fresh tarragon
- pinch sugar
- knob Country Range Butter
- salt and pepper to taste
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