Braising is a wonderful and simple way to bring out the depth of flavour in your meat and create a rich savory sauce that will bring you back for seconds...if there is any left.
I use honey garlic sausages because that is hubby's favorite, but you can use any gluten-free sausage. Try bratwurst. Like a bit of heat? Try spicy Italian.
Although it's true that all whole fresh cuts of meat are naturally gluten-free, you need to be careful with sausages.
Sausages are a prepared meat, and may have seasonings and fillers added and those may not be gluten-free.
You can buy gluten-free sausages from most reputable butchers. Many have gluten free sausages and some have options that are not gluten free as well so be very careful and if in doubt ask.
You may also be able to get gluten free sausages at the supermarket as well. As always, read the labels or ask the butcher.
Once you've purchased your sausages and made sure they are gluten-free, the rest is in your hands. Cooking gluten-free meat is all about the ingredients you add.
Check all the labels and make sure everything is gluten-free and safe from cross contamination.
This recipe calls for gluten-free beef or chicken stock. If you make your own gluten-free stock then you know you're safe. If you are buying gluten-free stock or broth be sure to check the label.
Cornstarch is naturally gluten-free as it's made from corn, which is a gluten-free grain. The thing to watch for here is cross contamination. If you've baked with wheat flour in the past and you've not yet cleaned out your pantry, your cornstarch could be contaminated. Just think if you might have dipped the measuring spoon into the flour and then into the cornstarch.
The only ingredient in this dish that's of concern if you're on a keto diet is the cornstarch. The cornstarch is simply there to thicken the sauce, so you have a few alternatives:
1. Don't thicken the sauce, simply serve it 'au jus' style, unthickened.
2. Remove the sausages from the pan and puree the sauce, with the onions and mushrooms included, in the blender or with an immersion blender.
3. Replace the cornstarch with xanthan gum or guar gum. Both of these are much stronger thickeners than cornstarch, so start with about 1/8 teaspoon and then add a little more if needed. simply sprinkle over the sauce in the pan and whisk to incorporate.
Braising is a classic cooking method that involves both dry and moist heat. First the meat is browned in the frying pan, then liquid is added and the meat is simmered until it is cooked through, nice and tender and a richly flavoured juices are produced from which to make a sauce.
1. Preheat oven to 375°
2. Brown the sausages over medium heat in a frying pan, preferably one big enough to hold all of that sausages and that can go in the oven. If you don't have one then you can use a dutch oven, or you can transfer to a baking dish later
3. Remove the sausages from the pan and add the onion. Stir around so the onion picks up all the brown flavour from the bottom of the pan. Cook for a couple of minutes until the onion is starting to soften but is not quite done.
4. Add the mushrooms. Continue to stir until the mushroom is nearly cooked.
5. Add the rosemary. Cook and stir for another minute.
6. Add the sausages back to the pan then add the stock so that it about half covers the sausages.
7. Put the lid on and put in a 375° oven for about 35 min. Alternatively you can simmer on the stovetop.
8. Remove the sausages from the oven and remove from the pan. Simmer the juices on the stove until reduced to about half. Thicken with cornstarch.
9. Add the sausages back to the pan and turn a few times to coat with sauce.
10. Serve with mashed potatoes, rice, pasta and your favourite veggie.
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