Ingredients

How to make it

  • In a frying pan, heat the oil. Add the chopped onion, stir and fry gently until softened and just starting to colour. Add the garlic and fry gently until fragrant, say 2-3 minutes See Photo. Add the dried herbs and fry gently for a minute or two.
  • Add the gravy, concentrated stock and nutritional yeast, if using; Worcestershire sauce, red wine if using, and a good grind of black pepper See Photo. There should be enough salt in the gravy mix but taste for seasoning anyway. Turn off the heat and let the gravy cool down.
  • Take the sausages and extract the meat mixture from each sausage skin. Keep the six pieces of sausage-meat separate on a plate. Then, take the braising steaks and hammer them out thinly with a meat mallet and cut each piece in half so you have six pieces. Hammer each half a bit more until they are about 7 × 5″ across.
  • Take a piece of steak, and a sausage-worth of sausage-meat See Photo. Spread the sausage-meat in a cylinder shape along the short edge of the steak, and roll the steak up. Repeat with the other five pieces of steak and the other five pieces of sausage-meat.
  • Lay the beef olives in a rectangular oven dish See Photo. Scatter over the shallots or onion See Photo. Refrigerate until ready to cook. Take out of the fridge half an hour before cooking.
  • Preheat the oven to 350°F.
  • Pour the cooled onion gravy over the beef olives and shallots. Make sure the gravy is into every nook and cranny amongst the meat. Just for kicks, I threw more garlic on top. See Photo
  • Bake in the oven for 1 hour 30 minutes. (You could give it up to another hour if you like caramelized onions and garlic but watch it carefully See Photo. 1 hour 30 minutes is quite enough to cook them through. See the intro for more information).
  • Serve with rice, or boiled baby potatoes and mushrooms, or indeed anything you like.
Onions & Garlic   Close
Gravy   Close
Bash the meat   Close
Put in dish   Close
Put in shallots   Close
Add gravy & garlic   Close
Done! Well Done!!   Close

Reviews & Comments 2

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  • gourmetana 4 months ago
    What a great name for this recipe Susan! Love it ;)
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  • lovebreezy 4 months ago
    I love the name of this! Funny how some mistakes turn out better than the original intended recipe. Sort of like the commercials showing Chocolate bumping into Peanut-butter and creating Peanut-butter Cups.
    I appreciate your step by step photos, your knowledge of herbs and the hidden sausage.
    Never heard of nutritional yeast will have to check that out. Nor have I heard of pork leek sausage but I'll decide which to use later.
    I'm adding this to my to make list, thanks.
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