What you will need
- 3 tbsp oil
- 1 - 2 packs of Hellers lamb, rosemary and honey sausages
- 1 onion, peeled and sliced
- 3 celery sticks, chopped
- 2 carrot, peeled and chopped
- 4 garlic cloves, crushed
- 2 tbsp tomato paste
- 1 cup red wine
- 1 tin tomatoes
- 2 cups beef or lamb stock
- 2 sprigs fresh rosemary
- 1 tsp honey
Instructions
- Heat one tablespoon of the oil in a large fry pan or oven proof/stove proof baking pan, and brown the sausages on each side. Remove and set aside.
- Heat 2 T oil in the same pan, add the onion, celery, carrot, garlic and cook until soft – about 10 minutes.
- Add in the tomato paste, and cook out for a minute before adding in the red wine. Bring to the boil to cook out the alcohol.
- Add the tinned tomatoes, stock, rosemary sprigs, honey and bring to a simmer.
- Add the lamb sausages back to the pan and place in a 180°C oven for about 30 - 40 minutes until the sausages are nicely browned and the sauce is bubbling and slightly reduced.
- Serve with mash and greens, or crusty bread and salad.