Sausage and Caramelized Red Onion Hot Pot

This cozy casserole is made with mushrooms, pork sausages, red wine and thyme, delicious!

Olive oil, for frying
8 best-quality pork sausages
2 red onions, peeled and finely sliced
4 tbsp of butter
1 tbsp soft brown sugar
3 thyme sprigs, leaves only
5.3oz button mushrooms, cleaned and quartered
2 tbsp aged balsamic vinegar
6.8 fluid oz. red wine
6.8 fluid oz. beef stock
Small handful of parsley, roughly chopped
Sea salt and freshly ground black pepper

Preheat the oven to 350ºF/Gas 4. Place a large oven-proof casserole dish over a medium heat. Add a dash of oil and fry the sausages until colored all over. Transfer to a plate and set aside.


Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelized. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.


Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve.

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