Recipe: Gladstone crumbed sausages with mushrooms

Crumbed sausages with mushroom rosemary sauce. Photo / Doug Sherring

Grant Allen finds some local meat treats

I hadn't tried a crumbed sausage for years, but Luke at Gladstone Butchery had some beef ones. Again, you can vary the quantities depending on how hungry you are.

• Crumbed sausages
• Button mushrooms
• Oil
• Flour
• Beef stock
• Fresh rosemary, finely chopped
• Cream (optional)
• Preheat the oven to 180C

1. Put the sausages and button mushrooms in a baking pan. Add a couple of tablespoons of rice bran oil (or any light oil will do) and put in the oven. Every 10 mins, shake the pan to make sure the sausages and mushrooms cook evenly.

2. Once cooked, remove the sausages and mushrooms, drain on a paper towel and keep warm.

3. Drain most of the remaining oil from the baking pan, add a tablespoon of flour and cook the flour a little on a low element. Add the beef stock and whisk this into the flour to make a sauce (be careful it does not go lumpy).

4. Add the finely chopped fresh rosemary and finish the sauce with a couple of tablespoons of cream. Serve with mashed potatoes and steamed cabbage.