emperor has posted the recipe for this, but it can't hurt even if he has :).Originally I got this recipe off Matthew Hartley, whose words these are…
- 6 sausages (e.g. Lincolnshire), chopped into short cylinders
- 2 medium-large onions, chopped into rings or half rings
- 1 tablespoon wholegrain mustard
- 1 tablespoon chopped parsley
- 1/2 pint chicken or vegetable stock
- Olive oil (reasonably generous quantity)
Fry the sausages in olive oil until beginning to brown (them, not you)
Add the onions and cook on medium heat for 20ish minutes until the onions have caramelised (Ed: this stage always seems to take longer for me)
Add the stock, parsley and mustard and cook for 5 minutes until it's reduced to a thick brownish sauce (Ed: this one too, often)
Serve with pasta, noodles or whatever you wish. Feeds two.
