Pork Sausage, Mushrooms and Peppers

A simple sausage dish served with Brussels sprouts instead of boiled potato.

The sausages were made with outdoor-bred pork, cooked at a medium heat in a little sunflower oil for 20 to 25 minutes, and turned four times.

While the sausages were cooking I diced two medium sized red onions (white or brown onions will do just as well). Plus half of a red pepper, and half a dozen mushrooms, quartered. The sausages were removed from the pan, and replaced with the onion, mushroom, and pepper strips. Cooked for twenty minutes at a medium heat until browned. Stirred frequently to ensure even browning.

After that, about 300 mls of boiling water was added, plus 100 mls of water containing a teaspoonful of dissolved onion gravy granules. Stir together thoroughly. Add the sausages back to the pan, and simmer under glass until the gravy is significantly reduced in volume. This may take as long as thirty minutes - judge progress by eye.

Shortly before serving, I added a little pinch of oregano, and some pork stock. Dress with some freshly ground black pepper.