Ingredients

8 large, good-quality pork sausages 2 tbsp olive oil 2 red-skinned onions, sliced 5 mm thick 3 Spanish onions, sliced 5 mm thick 2 garlic cloves, finely chopped 200 ml red wine or Guinness 2 bay leaves 500 ml hot Beef Stock A handful of fresh curly parsley, chopped Sea salt and freshly milled white pepper 2 tbsp olive oil 2 garlic cloves, chopped

Description

Mum Used To Get Sausages And Onions Ready For When We Got Home From School. Sometimes She Did Liver Instead Of Sausages, Which We Called “leather And Onions” Because Dad Liked Everything Well Cooked And So The Liver Was Chewy. This Recipe Is M

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