- Handful of Dried Porcini Mushrooms
- 400g Tenderstem Broccoli
- x1 Shallot, chopped
- x12 Good Quality Sausages
- 1/2 Glass White Wine (Optional)
- 1/2 Stir Fry Chilli, deseeded and finely chopped
- Extra Virgin Olive Oil
Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins.
Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Brown the sausages for 3mins on each side then add the white wine and stir until evaporated.
Add the chilli, 4tbsp of the porcini mushroom water followed by the drained porcini mushrooms and cook on a low heat for 5-7mins.
Add the cooked tenderstems (drained) to the sausages and leave on the heat occasionally stirring for a further 7-8mins until sausages are cooked through.
Serve with my Crispy Baked Potatoes with Rosemary & Parmesan.