Ingredients

• 3 large onions, peeled and coarsley sliced
• 3 cloves garlic, crushed, peeled and finely chopped
• 2 tablespoons oil (preferably olive)
• ½ cup medium dry sherry
• ½ cup raisins
• ½ cup chicken stock or water
• ½ cup cream
• 1 teaspoon prepared mustard
• 4 large white veal or thick chicken sausages

Method

1. Cook the onions and garlic in the oil over a gentle heat for 5 minutes until the onions have begun to wilt and soften.
2. Add the sherry, cover and simmer for 10 minutes. Add the raisins, stock, cream, thyme and mustard and simmer for about 2 minutes. Set aside.
3. Grill or pan-fry the sausages in a non-stick frying pan until golden and hot. Serve on top of the raisin sauce, with vegetables.