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White veal sausages with thyme and raisins

  • 4
White veal sausages with thyme and raisins

A meal for cooler evenings, using good sausages served with mashed potatoes.


  • 2 tablespoons oil
  • 3 large onions, peeled and coarsely sliced
  • 3 cloves garlic, crushed, peeled and finely chopped
  • ½ cup mediium/dry sherry
  • ½ raisins
  • ½ cup chicken stock
  • ½ cup cream
  • ½ teaspoon cornflour
  • 2 tablespoons chopped fresh thyme or use 2 teaspoons dried
  • 1 teaspoon mustard (Dijon or French)
  • 4 large white veal sausages


  1. Heat oil in a large frying pan, add onions and garlic and cook over a gentle heat for 5 minutes until the onions have softened.
  2. Add the sherry and cover. Simmer 10 minutes. Add raisins, stock, cream (blended with the cornflour), thyme and mustard. Simmer 2 minutes. Set aside.
  3. Grill the sausages or pan fry in a smidgen of oil until golden. Serve on top of the raisin sauce with mashed potatoes.

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