Méli-mélo: Vegan Sausage Hot Pot (à la Gordon Ramsay)

This recipe is based on the brilliant Gordon Ramsay’s Sausage and Caramelised Red Onion Hot Pot.

Ingredients:

• Olive oil, for frying

• 8 vegan sausages (I used Beyond Meat’s Original Brat Sausage)

• 2 large red onions, sliced into thin half moons

• 3 Tbsp vegan butter (I used Miyoko’s)

• 1 Tbsp light brown sugar

• 2 Tbsp. fresh thyme leaves (no stems!)

• 3 cups button mushrooms, cut into quarters

• 2 Tbsp. balsamic vinegar

• 1 cup red wine (I used a pinot noir)

• 1 cup mushroom broth

• 1/3 cup fresh parsley, chopped

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large cast iron skillet or oven-safe pot (think le creuset cast iron stew pot) Heat olive oil over medium heat and fry sausages until they are evenly browned. Transfer to a plate covered with paper towels (to soak up grease) and set aside.

3. Add onions and butter to the skillet and fry for about 2 minutes over medium-high heat.

4. Stir in brown sugar and thyme, and cook for about 15 more minutes over medium heat or until the onions are thoroughly caramelized (soft and browned).

5. Add mushrooms to skillet and continue to cook over medium heat for 5 minutes.

6. Add vinegar and cook for 5 more minutes.

7. Add the cooked sausages back into the pan, along with the wine. Bring to a low boil and cook for 5 minutes to burn off the alcohol and reduce the sauce a bit.

8. Add in mushroom broth and bring back to a boil.

9. Carefully transfer skillet (or oven-safe pot - uncovered) to the oven, and cook for 20 minutes. Sauce should be thick.

10. Remove from oven and sprinkle on the fresh chopped parsley.

11. Serve over mashed potatoes, garnish further with parsley, and enjoy!