Baked sausages with finocchio and red wine
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Baked sausages with finocchio and red wine

Sausages baked in mustard and Horio Koroneiki variety olive oil, with red wine sauce and Horio soft unsalted with cow butter. By Dimitris Skarmoutsos.

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DIRECTIONS

  1. Preheat oven at 180C.
  2. In a small bowl, mix Horio Koroneiki variety olive oil with mustard.
  3. Put sausages on a baking sheet and drizzle olive oil-mustard sauce all over, stirring them.
  4. Bake for 20 minutes and then add finocchio, onions, thyme and season with salt and pepper. Be careful with the salt, since sausages and mustard are already salty. Bake for another 25 minutes.
  5. Add red wine and Horio Soft unsalted with cow butter and bake for another 10-12 minutes, until sauce thickens.
  6. Serve with mashed potatoes.
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    INGREDIENTS

    12 pork or other sausages 1 roughly chopped finocchio 1 roughly chopped large onion 1 c red wine 2 tbsp Horio Soft unsalted with cow butter 2-3 tbsp Horio Koroneiki variety olive oil 1 tbsp mustard Some sprigs of fresh thyme Salt Black pepper

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