80 cm Catalan sausage
2 medium sized bottles of beer
500 g mushrooms (king trumpet mushrooms)
Finely chopped parsley
Minced garlic
Oil, salt and pepper
500 g onions
50 g butter
50 g brown sugar
100 ml red wine
50 ml vinegar
Shred the onion and put it in a frying pan with the butter and a pinch of salt. Put a lid on the frying pan and simmer gently for 15 minutes. Once the onion is transparent, add the sugar, the vinegar and the red wine. Simmer until it has jam texture. Remove from heat and set aside. Wash the mushrooms and chop them. Season them with salt and pepper and fry them in a frying pan with olive oil. When half fried, add the garlic and the parsley. Once fried, set aside. Fry the Catalan sausage in a pan with a dash of oil. When half fried, add the onion and the mushrooms, stir and add the beer. Fry it until the beer is reduced and the sauce has a creamy texture. Before serving, sprinkle with the finely chopped parsley.
