Ingredients
- 1kg of sausage (12 approx)
- 2 medium white onions
- 3 garlic cloves, skin on and mashed
- A little bunch of fresh thyme
- Freshly ground white pepper
- 1 tsp of Dijon mustard
- 1 tsp of wholegrain mustard
- 350ml of white wine
- 300ml of chicken stock
- 4 tbsp of olive oil
- Sea salt, to taste
- Place your pot over medium heat and when the oil is hot, add the sausages and sear them.
- Meanwhile, peel and slice the two onions and crush three garlic cloves, skin on.
- When the sausages have a nice and even brown colour, remove from the pan and leave aside.
- Add a bit more oil to the pan and then add the garlic, onion, a pinch of salt, a half teaspoon of white pepper and cook it for five minutes, stirring often so the onion cooks evenly.
- Stir in the thyme, wholegrain and Dijon mustards, combine with the onion and add the wine. Let it cook and reduce a little bit, then add the sausages and let them cook in the wine for five minutes approximately.
- Add the chicken stock and cook with the lid on for a further 10 minutes.
- Add more salt and pepper if needed, finish with more fresh thyme and serve.
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