Name: Sausage Bourguignon
Ingredients: 1 tb Oil; 12 Shallots or baby onion; peeled and halved; 1 454 gram pac Butchers Choice Beef Sausages; (1lb); 4 Rashers smoked back bacon; diced; 1 Clove garlic; crushed, up to 2; 175 g Button mushrooms; sliced (6oz); 300 ml Beef stock; (1/2 pint); 300 ml Red wine; (1/2 pint); 1/2 ts Mustard; 2 tb Freshly chopped thyme; 1 tb Cornflour; blended in a little; ; cold water; Salt and freshly ground black pepper; Oil to shallow fry; 1 Clove garlic; crushed; 2 sl White bread; cut into small; ; triangles

We can distinguish [the] two aspects of our union with Christ this way: Our legal union with Christ entitles us to all that Christ did for us as He acted in our place, as our substitute. Our vital union with Christ is the means by which He works in us by His Holy Spirit. The legal union refers to His objective work outside of us that is credited to us through faith. The vital union refers to His subjective work in us, which is also realized through faith as we rely on His Spirit to work in and through us. Though our union with Christ has two aspects, it is one union. We cannot have legal union without also having vital union. If through faith we lay hold of what Christ did for us, we will also begin to experience His workings in us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury4, Sainsbury’s	4	servings

INGREDIENTS

1	tb	Oil
12		Shallots or baby onion; peeled and halved
1		454 gram pac Butchers Choice Beef Sausages; (1lb)
4		Rashers smoked back bacon; diced
1		Clove garlic; crushed, up to 2
175	g	Button mushrooms; sliced (6oz)
300	ml	Beef stock; (1/2 pint)
300	ml	Red wine; (1/2 pint)
1/2	ts	Mustard
2	tb	Freshly chopped thyme
1	tb	Cornflour; blended in a little
		; cold water
		Salt and freshly ground black pepper
		Oil to shallow fry
1		Clove garlic; crushed
2	sl	White bread; cut into small
		; triangles

INSTRUCTIONS

1. Heat the oil in a flameproof casserole dish and add the shallots or
onions and sausages and cook for 8-10 minutes, stirring occasionally until
lightly golden.
2. Add the bacon, garlic and mushrooms and cook for a further 3-4 minutes.
3. Add the stock, wine, mustard, most of the thyme, the blended cornflour
and seasoning to taste. Bring to the boil and simmer gently for 20-25
minutes, stirring occasionally.
4. Meanwhile, to make the croutons, heat the oil in a frying pan, add the
crushed garlic and bread triangles and fry for 1-2 minutes each side until
crisp and golden. Drain on kitchen paper.
5. Serve the bourguignon sprinkled with the remaining chopped thyme, and
the croutons arranged around the edge.
Converted by MC_Buster.
NOTES : This traditonal, delicious Bourguignon has the economical but
delicious alternative of being made with sausages.
Converted by MM_Buster v2.0l.

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