Ingredients 4 thick sausages (I used beef, but any meat will do)
1/2 brown onion, diced
2 cloves garlic, chopped finely
5-6 button mushrooms, sliced thinly
1 tbsp plain flour
1 cup beer, cider or vegetable stock (I actually used 1/2 cup beer with 1/2 cup stock and it was perfect for what I wanted)
1 tsp mixed herbs
1 tsp pepper
Prick sausages and leave to cook under a grill or in a frypan on a low heat.
Gently fry the onion and garlic in a large saucepan until onion is soft and browned.
Gradually add the beer/cider/stock whilst sprinkling in the flour. Mix well to get rid of any flour lumps.
By this time, the sausages should be coloured, but not cooked through yet. Place them in the saucepan with the mushrooms, herbs and pepper.
Turn the heat down to a moderate-to-low temperature and simmer gently for 30 minutes until a sauce forms.
Serve over mashed potatoes with steamed vegetables.