2 packs of bangers (English style sausages)
2 onions (I used red ones)
broth (I used a can of Campbell's chicken broth)
salt & pepper (I used sea salt & ground Intellicherry peppercorns)
2 onions
3 tbs flour
splash of red wine

Heat up the pan and then just coat the bottom with oil (I use olive oil)

When the oil is hot, saute the sausages till lightly burnt colour on all four sides

Chop up the onions while this is frying

Add the chopped onions before you remove the bangers (this is the beginning of the roux)

Remove the bangers and suate the onions for 5-10 minutes to brown up

Add a dash of red wine (the wines frees the blackened stuff from the pan and adds it to the onions) & cook away almost all of the wine

Sprinkle the flour over the onions & mix out the lumps (the roux is now complete!)

Add the broth and stir until thickened

Chop up the bangers and add then to the pan

Serve this with mashed potatoes and green beans, or rice OR just eat it as a stew.

back to 878help        Steve's Chicken