sausage-stirfryHow often have you looked in the fridge or freezer, eyed that p[ack of sausages and had no idea what to do with it? Most of us don’t make anything exciting with sausages, just sausage and mash, which can become a litle boring or sausages with eggs in the morning, well now try this with some great mash or rice, it’s really brilliant, gets made in one pan in about 15 minutes and has a tasty gravy. It opens up a whole new world for the humble sausage. (4-6¬†people)

What you need

2 packs(12) of beef sausages
handfull of chopped fresh basil
50ml balsamic vinegar
1 teaspoon crushed garlic
1 large onion finely sliced
200g (1 punnet) mushrooms sliced
75ml beef stock

The process

Mix together the basil and balsamic vinegar, garlic and onion and set aside.

Cook the sausages on a medium heat until the skins are nicely browned, during cooking prick them with a fork to release the juices. Once browned, remove them from the p[an and slice diagonally into 1cm thick slices and set aside.

In the same pan, stirfry the mushrooms for about 2 minutes, add back the sausages and pour over the basil mixture, add the stock, bring to the boil and simmer for about 5 minutes on a low heat, giving it a toss every few minutes.

Serve with mash, rice or couscous.