Published Wednesday, 29 May, 2013 by Amy Brereton
Chop up your onions, quarter your mushrooms and put them and the sausages into the pan with a splash of oil over medium/high heat.
when the sausages are browned, throw in the wine/cider/stock and an extra splash of water (maybe half a glass or a bit more if it looks too dry) and put in the bay leaves if you're using them. If you're using cider, then you can add a teaspoon full of mustard and a peeled, sliced apple to add a bit of extra flavour.
now you can leave to simmer for 30 minutes with the lid on over a medium-low heat or if you're using a oven safe casserole dish then you can bung it in the oven at 230degrees for 30 minutes.
best served with mash and a bit of salt & pepper.