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我这种月更一次的速度也就请大家见谅，毕竟慢工出细活对不对！
这个香肠煲我自认为步骤简单，虽然之前我会用自制香肠来做，但是后来太懒加上猪肉很贵，就直接买超市里的西式香肠来做了。快来学学呀真的很好吃！配菜的话可以翻翻之前的柠檬鸡的食谱，里面有不同口味的土豆泥配方~
用料
| 橄榄油 Olive oil | 适量 |
| 西式猪肉香肠 Pork sausages | 8-14 |
| 红洋葱 Red onion | 2，切丝 finely sliced |
| 黄油 Butter | 少许 2 knobs |
| 红糖 Brown sugar | 1餐匙 tbsp |
| 百里香 Thyme sprigs | 3 |
| 蘑菇 Button mushrooms | 150g, 切四瓣 quartered |
| 意大利香醋 Balsamic vinegar | 2餐匙 tbsp |
| 红酒 Red wine | 200mL |
| 牛肉浓汤 Beef stock | 200mL |
香肠洋葱煲 Sausage and Caramelised Red Onion Hotpot的做法
将烤箱预热至180摄氏度。中火将平底锅烧热后加入少量橄榄油，将香肠煎到上色后取出备用。Preheat the oven to 180 C, place a frying pan over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.
锅中加入洋葱和少许黄油，红糖和百里香叶。中火炒10至15分钟直到洋葱焦糖化。然后加入蘑菇，继续炒5分钟。最后加入香醋，再继续加热5分钟。Add the onions and a couple of knobs of butter to the empty frying pan. Stir in the sugar and thyme, then cook for 10 to 15minutes over a medium heat until completely caramelised. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for further 5 minutes.
将煎好的香肠和红酒一并加入锅中烧开4至5分钟至酒精挥发，然后加入牛肉高汤煮沸。将准备好的火锅倒入深烤盘中，放入烤箱18至20分钟到汤汁浓稠。Add the cooked sausages and red wine to the pan, bring to the boil and bubble for 4 to 5 mintues to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to an oven-proof dish. Cook the stew in the oven for 18 to 20 minutes until the sausages are cooked through and the sauve is thick.