Sausage Bourguignon

• 2 tablespoons oil
• 10 ounces shallots, peeled
• 8 sausages
• 4 slices bacon, diced
• 3 garlic cloves, crushed
• 5 ounces button mushrooms, wiped
• 1 1/4 cups beef stock
• 1 1/4 cups red wine
• 1 teaspoon Dijon mustard
• 1/2 ounce thyme, leaves removed from the stem, finely chopped
• 1 tablespoon cornstarch, blended in a little cold water
• fresh ground black pepper
• 2 slices white bread, cut into small triangles

1. For the casserole; heat 1 tablespoon of the oil in a flameproof casserole dish, add the shallots and sausages and cook for 8-10 minutes over a moderate heat, stirring occasionally until lightly golden.
2. Add the bacon, 2 garlic cloves and mushrooms and cook for a further 3-4 minutes.
3. Add the stock, wine, mustard, most of the thyme, the blended cornstarch and season to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.
4. For the croutons, heat the remaining oil in a frying pan, add the remaining crushed garlic and bread triangles and fry for 1-2 minutes each side, until crisp and golden. Drain on kitchen paper.
5. Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.

oil, shallots, sausages, bacon, garlic, button mushrooms, beef stock, red wine, mustard, thyme, cornstarch, fresh ground black pepper, white bread

Taken from www.food.com/recipe/sausage-bourguignon-354924 (may not work)