Sausage Bourguignon - cooking recipe

Ingredients

2 tablespoons oil
10 ounces shallots, peeled
8 sausages
4 slices bacon, diced
3 garlic cloves, crushed
5 ounces button mushrooms, wiped
1 1/4 cups beef stock
1 1/4 cups red wine
1 teaspoon Dijon mustard
1/2 ounce thyme, leaves removed from the stem, finely chopped
1 tablespoon cornstarch, blended in a little cold water
fresh ground black pepper
2 slices white bread, cut into small triangles

Preparation

For the casserole; heat 1 tablespoon of the oil in a flameproof casserole dish, add the shallots and sausages and cook for 8-10 minutes over a moderate heat, stirring occasionally until lightly golden.
Add the bacon, 2 garlic cloves and mushrooms and cook for a further 3-4 minutes.
Add the stock, wine, mustard, most of the thyme, the blended cornstarch and season to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.
For the croutons, heat the remaining oil in a frying pan, add the remaining crushed garlic and bread triangles and fry for 1-2 minutes each side, until crisp and golden. Drain on kitchen paper.
Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.