Golden sausages paired with bacon, garlic and mushrooms in a red wine sauce and topped with crispy potato. Rustic cooking at its best. Fantastic with a salad and glass of red.
1kg good quality low fat sausages
200gms low fat bacon*, roughly chopped
2 onions, sliced
200gms mushrooms, wiped clean
1 garlic bulb, cloves separated but unpeeled
2 stalks fresh rosemary, leaves chopped and stalks discarded
1/2 cup chicken or vegetable stock (salt reduced)
1 tbsp Worcestershire sauce
1/4 cup barbeque sauce
1/2 cup red wine
4-6 potatoes, cut in to largish chunks (quarters or smaller)
Salt & pepper
Olive oil spray
1/2 cup fresh parsley, chopped
*I often use low fat bacon which is different from middle bacon with the fat trimmed. Low fat bacon has much of the fat removed (98% fat free) and is lovely in these types of dishes where it just enhances the flavour without increasing the fat content. You can also use trimmed middle bacon for this recipe but it will be higher in energy and fat.
Heat oven to 200°c. Spray a little oil in a pan and brown sausages for a couple of minutes. Add mushrooms and onion and cook a further 2-3 minutes. Chop sausages in thirds and place in a lightly oil-sprayed deep casserole dish with mushroom & onion mixture. Toss through bacon, season with pepper and add rosemary. Mix together stock, Worcestershire sauce, barbeque sauce and red wine and pour over sausages. Top with potatoes, spray lightly with oil spray and sprinkle with a little salt. Bake for an hour or so until potatoes are golden brown. Sprinkle with parsley.
Why it's good for you
Low fat sausages make all the difference when cooked with big flavours like garlic and mushrooms.
1976kj (472cal); 11.2g total fat (3.45g saturated fat)