Ingredients.
Sausages, large x8 (I use tesco meat free lincolnshire sausages, they’re good and sausagey despite being vegetarian)
Potatoes x8 (nearly 1kg)
Carrots x4 (maybe throw in a parsnip)
Mushrooms x12 (nice brown mushroom, I used chestnut)
Chopped tomatoes (2x400g can)
Big onion
Red wine (or a nice dark vinegar)
Thyme
Ginger (dried or fresh and finely chopped)
Mustard
Instructions
Chop the potatoes and carrots into chunks, bung them in the pot.
Dice the onion and mushrooms.
Chop the sausage into chunks.
Fry up the onions in a pan. As they start to soften up, douse them in wine/vinegar.
Bung on the sausage and mushrooms. Give them a couple of minutes and then douse them in wine/vinegar.
Throw that into the pot along with the tomatoes, add in another good splash of wine/vinegar, dollop in a heaped teaspoon of mustard and a large pinch of ginger, give it a good stir. Liberally sprinkle thyme over the top and give it about 6 hours on low.
Serve with something chunky and green, I went for cabbage and al dente broccolli