Burren Balsamics Italian Sausage Ragu

Susie Hamilton-Stubber

Burren Balsamics

Standard Supplier 20th February 2020

Burren Balsamics Italian Sausage Ragu

30 min

This is a real stick-to-your-ribs crowd pleaser which is perfect for wet and windy weather. It just makes you feel comforted to eat it. The Blackberry and Thyme vinegar rounds out the flavours beautifully and add delicious herbal and fruity notes.



  • • 500 grams of Italian Sausage meat • 500 gram tin of chopped tomatoes • 250 grams of white onions – peeled and finely chopped • 150 grams of button mushrooms - thinly sliced • Salt and pepper • 250 mls water • 30 mls Burren Balsamics Blackberry and Thyme



1. Heat a suitably sized saucepan and brown the sausage meat stirring well to break up.
2. Add the onion and continue to cook for 2 or 3 minutes to soften the onion.
3. Add the vinegar and cook well to reduce and intensify the flavour.
4. Add the tomatoes

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