Spruce up the worthy family sauce with this idea.

Ingredients

• 6 thick lamb sausages
• 4 rashers bacon, trimmed and diced
• 1 red onion, sliced
• 1 tsp minced garlic
• 250 grams button mushrooms
• 1 tblsp flour
• 1 cup red wine
• 1 cup stock (chicken or beef)
• 6-8 sundried tomatoes, sliced
• 10-12 black olives
• 1-2 tblsp chopped marjoram or oregano

Method

1. Pan-fry the sausages in a dash of oil until well-browned. Set aside.
2. Fry the bacon and onion over a moderate heat for about 5 minutes until the onion has softened and begun to colour.
3. Lower the heat. Add the garlic and mushrooms and cook, tossing the mushrooms for a further 2 minutes. Sprinkle in the flour and shake or stir until all the white specks have gone.
4. Stir in the red wine, stock, tomatoes and olives and bring to the boil. Add the sausages, cover and simmer on top of the stove or in a 180ºC oven for about 20 minutes until they are cooked. Add the herbs and season with salt and pepper.
5. Serve hot accompanied by the Thyme and Gruyere Polenta recipe.