1 pkt Wild Smokehouse Horipito Sausages
Olive oil
2 onions
1 garlic clove
2 tbsp tomato paste
3 tbsp chutney
1 ½ tbsp Dijon mustard
2 tbsp Worcestershire
2 cups beef stock
1 tsp tarragon
1 Winter Nellis Pear
Salt & Pepper
Preheat the oven to 180 degrees. Bake the sausages on a tray in the oven for approx. 20 minutes until brown and cooked through. While the sausages are baking, finely slice the onions and garlic. Heat a pan on a moderate heat and add a drizzle of olive oil. Cook the onions and garlic in the pan until the onions are softened and starting to brown, add the tomato paste, chutney, Dijon mustard, Worcestershire and beef stock. Bring to the boil and then reduce to a simmer
Wash and core the pear and finely slice and add to the sauce with the tarragon, continue to simmer and then add the sausages. Serve with mash potato and greens for a delicious dinner
