Rebeca Recarey Sanchez’s white wine braised sausage pot

1. Place your pot over medium heat and when the oil is hot, add the sausages and sear them.
2. Meanwhile, peel and slice the two onions and crush three garlic cloves, skin on.
3. When the sausages have a nice and even brown colour, remove from the pan and leave aside.
4. Add a bit more oil to the pan and then add the garlic, onion, a pinch of salt, a half teaspoon of white pepper and cook it for five minutes, stirring often so the onion cooks evenly.
5. Stir in the thyme, wholegrain and Dijon mustards, combine with the onion and add the wine. Let it cook and reduce a little bit, then add the sausages and let them cook in the wine for five minutes approximately.
6. Add the chicken stock and cook with the lid on for a further 10 minutes.
7. Add more salt and pepper if needed, finish with more fresh thyme and serve.

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