Hot sausage roast recipe

• 4 Medium waxy potatoes
• 20 Baby shallots or silver skin pickling onions
• 4 Garlic cloves, finely chopped
• 1 tbsp Olive oil, to drizzle
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 250 g (8.8oz) Chesnut mushrooms, halved
• 8 Good-quality sausages of your choice
• 4 Sprigs of thyme
• 250 ml (8.8fl oz) Red wine
• 1 tbsp Brown sugar
• 6 tbsp Balsamic vinegar

1. Preheat the oven to 200C/400F/ Gas mark 6.
2. Scrub the potatoes but don't peel them, then cut into thick slices.
3. Put the potatoes, onions and garlic into a large roasting tin with a drizzle of olive oil.
4. Season generously with salt and pepper and mix well.
5. Put into the oven and roast for 25 minutes.
6. Add the mushrooms, turning the vegetables to make sure the mushrooms get a good coating of the garlicky olive oil.
7. Lay the sausages on top of the mushrooms, top with the thyme sprigs and baste with the oily juices of the vegetables.
8. Roast for another 20 minutes, then turn the sausages and cook for a final 20 minutes.
9. Once the sausages are cooked, transfer them along with the potatoes and mushrooms to a hot plate and keep warm while you make the gravy.
10. Leave the onions in the pan but remove and discard the thyme sprigs.
11. Put the roasting tin on the hob and deglaze the pan by pouring in the wine - scrape off all the caramelised bits in the bottom of the pan for extra flavour.
12. Let the wine bubble and reduce by half, then add the sugar and balsamic vinegar and keep stirring until you have a thick, sticky gravy.
13. Drizzle over the sausages and vegetables and serve immediately.

potatoes, shallots, garlic, olive oil, salt, freshly ground black pepper, chesnut mushrooms, your choice, thyme, red wine, brown sugar, vinegar

Taken from www.lovefood.com/guide/recipes/12772/ravinder-bhogals-hot-sausage-roast (may not work)