Sausages with Wine and Berries

Charmaine Lu -

  • 2 tbsp olive oil
  • 4 slices of streaky bacon, chopped
  • 300g small shallots, peeled
  • 2 sliced garlic cloves
  • 8 quality pork sausages
  • 1 tbsp flour
  • 200ml red wine
  • 3 bay leaves
  • 1 tsp bashed juniper berries
  • 1 tbsp mixed berry jam
  • Mashed potato, to serve
  • Preheat the slow cooker to a high setting. Heat the oil in a frying pan and fry the whole shallots and bacon pieces for 5 mins, then add the garlic and cook for a minute more. Remove everything to a plate and set aside. Add the sausages to the pan and cook until browned all over, then add the flour to the pan and stir well. Return the shallots and bacon to the pan and mix together.
  • Pour in the wine, bay leaves, juniper and jam. Bring to the boil, then transfer to the slow cooker and cook for 3.5 hours. Remove the lid and leave to thicken slightly for 20 mins, then serve with mashed potato - delicious!
4 hrs
4 serving