The Sausage Pan, or “Estofado de salchichas”, combines salty sausage and sweet caramelized onions into a delicious dish.

Ingredients for four

3 tbsp olive oil; 2 dl red wine; 2 dl lihalient; salt and pepper 1 handful of rocket for garnish

Peel and slice the red onion thinly. Spoon the olive oil briskly into a large pan and add the onions. On a low heat, cook the onions until soft so that they don’t brown too much. Add the cane sugar and balsamic vinegar and cook for a few minutes to caramelise the onions nicely. While you wait, clean and chop the mushrooms. After that, transfer the onions from the pan to the cup.

Butter the pan, add the sausages and mushrooms. Take the brown surface of each. Season with pepper, salt can be added gently as it is already in the sausages and the stock.

My onions in the pan, thyme for herbs and red wine and stock for liquid. Simmer the sausage pan with its juices for 15 minutes so that the liquids evaporate completely.

Serve and garnish the sausage pan with arugula.

Spain mushroom sausage VHH