Sausage and Chestnut Bake (can be gluten free)

Serves 2/3 (good size helping)

Prep time 15 minutes.  Cooking time 45 minutes

Pre heat the oven to 180°C

Ingredients

6 large sausages (preferably butchers, can be gluten free)

• 2 medium red onions
• 4 cloves of garlic
• 1 tsp brown rice miso paste
• 90g whole pre-roasted chestnuts
• 1/2 cup of red wine
• 1/2 cup stock
• 8 juniper berries
• 4 stalks sage or 1/2 tsp dried sage
• Olive oil
• Black pepper
• Sea Salt

Method

1. Start by finely slicing the onions and crushing the garlic.  Add to the olive oil in a large pan with a pinch of sea salt (to stop it burning).  Keep this on a low heat for at least 5 minutes.
2. Put some olive oil in a frying pan, also on a medium heat.  Add the sausages and allow them to slowly brown.
3. If you’re cooking potato or sweet potato, this is the moment to prepare it, a small baked potato or sweet potato.
4. Once the onions are well softened, add a teaspoon of the miso paste and stir it in well.
5. Add some black pepper.  Just a few grinds.
6. Now add the red wine to the onion mixture and let it simmer to reduce, stir occasionally, once reduced to half the amount add the stock and simmer again.
7. Roughly chop the chestnuts and add to the onion mix.  Stir well.
8. Now take the sausages, and place them on top of the onion mix.
9. Place in the preheated oven, no lid, for 45 minutes.
10. After 35 minutes, cook your green veg, we had steamed hispi cabbage, super tasty with the gravy!

Served with roast sweet potato and steamed cabbage – Enjoy!