Sausage casserole

• 5 large pork sausages
• 1 oz butter
• 2 tbsp vegetable oil
• 1 onion, roughly chopped
• 4 oz roughly chopped mushrooms
• 1 green bell pepper, deseed, chopped into ~1" square pieces
• 1 courgette (zuchini), sliced
• 1 large carrot, sliced
• 2oz (about a quarter cup) flour
• 1/2 tsp mixed dried herbs
• 5 fl oz red wine and 15 fl oz beef stock combined in a large jug
• salt and black pepper to taste

Place a large casserole dish in the oven and preheat to 350F.

Heat a large frying pan over medium-high heat then add the butter and oil. Brown the sausages -- you're not trying to fully cook them here, just put some color on them. Once browned, remove and set to one side.

Add the onion to the frying pan and fry gently until soft and golden. Next add the remaining vegetables and cook for 5 minutes or as necessary to soften them up. Sprinkle over the flour and dried herbs along with salt and pepper. Cook for 2 - 3 minutes, stirring constantly. Now crank up the heat and add the wine and stock mixture, a little at a time, stirring well each time you add more. This should result in the vegetables sitting in a rich gravy. Cut each sausage into 4 or 5 slices on the diagonal and add to the pan. 

Stir everything together well and when the sauce has thickened a little transfer to the preheated casserole dish. Cover with foil and bake for 45 minutes.

Serve with copious amounts of mashed potato.