• 1 package Swaggerty’s Farm Hot Italian Sausages (19oz)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large red onion, slivered
  • 8 ounces Baby Bella (Crimini) mushrooms, cut into quarters
  • ¼ cup balsamic vinegar
  • 4 cups beef stock
  • 2 cups water
  • ¼ cup sliced sun-dried tomatoes
  • 1 generous Tablespoon Herbs de Provence or Italian seasoning
  • 3 bay leaves
  • Salt and black pepper
  • Fresh thyme leaves to garnish
  • Cooked rice for serving 


  • Brown sausages over medium heat until done in a large oven safe pan. Remove from pan and drain. 
  • To same pan, over medium heat, add the butter and olive oil. Heat until butter melts. 
  • Add the slivered red onion and cook, stirring a few times, until onions are caramelized and softened. 
  • Add the mushrooms and toss well. Cook for 2-3 minutes. 
  • Pour in balsamic vinegar, beef stock & water. Add sun-dried tomatoes slices, herbs, bay leaves, salt & black pepper. Bring to a low boil and cook for 10 minutes. 
  • While doing the above preheat the oven to 375 degrees. 
  • Add whole browned sausages back to the pan of vegetables and place in oven to cook for 15 minutes. Sauce will cook down and reduce somewhat.