SAUSAGE AND LIVER RAGOÛT

SAUSAGE AND LIVER RAGOÛT

30 ml vegetable oil

225 g pork chipolata sausages

225 g lamb’s liver, sliced

4 small onions, skinned and quartered

30 ml flour

450 ml Chicken Stock

15 ml French mustard

salt and pepper

30 ml sherry (optional)

Heat the oil in a large frying pan and brown the sausages, add the liver and quickly brown. Remove from the pan.

Add the onions and brown lightly in the oil remaining in the pan. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the stock, mustard and seasoning. Bring to the boil slowly and continue to cook, stirring, until thickened.

Replace the liver and sausages. Cover the pan tightly and simmer gently for about 15 minutes, until the meat and vegetable are just tender.

Adjust seasoning and stir in the sherry, if using.
Serves 4

SAUSAGE AND LIVER RAGOÛT

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