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Sausages with eschalot gravy

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 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


  • 1
    Heat 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.
  • 2
    Meanwhile, 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.

Source: taste.com.au


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