Step 1Fry the sausages evenly to get some colour onto them. Drain any excess oil from the pan. Remove the sausages and leave to one side.
Step 2Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages.
Step 3In 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.
Step 4Add the chicken stock, sugar and seasoning to the sauce.
Step 5Place 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!
Step 6Serve with baked potato and buttered corn.
- 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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