Recipe for Sausage Bourguignon 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Oil
12 x Shallots or baby onion, peeled and halved
1 x 454 gram pac Butchers Choice Beef Sausages, (1lb)
4 x Rashers smoked back bacon, diced
1 x Clove garlic, crushed, up to 2
175 gm Button mushrooms, sliced (6oz)
300 ml Beef stock, (1/2 pint)
300 ml Red wine, (1/2 pint)
1/2 tsp Mustard
2 tbl Freshly chopped thyme
1 tbl Cornflour, blended in a little cold water
Salt and freshly ground black pepper
Oil to shallow fry
1 x Clove garlic, crushed
Instructions:
Instructions: 1. Heat the oil in a flameproof casserole dish and add the shallots or onions and sausages and cook for 8-10 minutes, stirring occasionally until lightly golden.

2. Add the bacon, garlic and mushrooms and cook for a further 3-4 minutes.

3. Add the stock, wine, mustard, most of the thyme, the blended cornflour and seasoning to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.

4. Meanwhile, to make the croutons, heat the oil in a frying pan, add the crushed garlic and bread triangles and fry for 1-2 minutes each side until crisp and golden. Drain on kitchen paper.

5. Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.

NOTES : This traditonal, delicious Bourguignon has the economical but delicious alternative of being made with sausages.

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