Ingredients
2 tablespoons oil  
8 thick sausages 
1 tbsp butter 
2 onions, halved and sliced  
1 tbsp soft brown sugar 
2 tsp balsamic vinegar  
2 tsp smoked paprika  
1 tbsp tomato puree  
200ml red wine 
300ml chicken stock  
1 tsp oregano 
1 tsp Salt  
½ tsp black pepper

Method
Preheat the oven to 180c. 

In a casserole dish that can go on the hob and in the oven, heat 1 tbsp oil over a medium heat and brown sausages, they don’t need to be cooked through, just browned.   

Remove the sausages, if there is too much fat left in the pan then remove a little. Add the butter and once the butter has melted add the onions and cook over a medium heat for around 10 minutes until beginning to soften and break down. Add the sugar and cook for a further 10 minutes or so until caramelised.  

Add the paprika and stir through. Add the tomato purée and stir through, cooking for a min to just loosen it. Add the red wine and increase the heat and boil for a few mins to cook off the raw alcohol taste. Add all other ingredients, bring to the boil then return the sausages to the pan and transfer to the oven with a lid for the first 20 mins then remove for the last 10 minutes.