We make this on holiday and go off to the pool for a couple of hours, this dish is perfect for enjoying with a crusty baguette, some croquette potatoes, green beans and a glass of wine.
Melt the butter in a frying pan and start to brown the garlic, sausages and panchetta. Once browned, but not fully cooked through throw into casserole dish with the onions.
In a bowl mix the stock, tin of tomatoes, mustard and red wine, stir until well combined and add to casserole dish. Top up with a little water if necessary to make sure sausages are covered. Add the bay Leaves and thyme and place in the oven.
When sausages are cooked through and onions soft add some thickening agent, such as cornflour. Add salt and pepper to taste and serve.
Tips: Placed on a low heat you can go off and enjoy a walk with the children, do a little gardening or chill with the rest of the wine!
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