Sausages with black­ber­ries, bay and ju­niper

Olive - - COOK -

4 HOURS | SERVES 4 | EASY

Per­fect for a mid­week din­ner, served with but­tery mashed po­ta­toes and di­jon mus­tard.

olive oil 2 tbsp streaky ba­con 4 rash­ers, roughly chopped small round shal­lots 300g gar­lic 2 cloves, finely sliced pork sausages 8 plain flour 1 tbsp red wine 200ml bay leaves 3 ju­niper berries 1 tsp, lightly crushed black­berry jam or jelly 2 tbsp black­ber­ries 175g mashed potato to serve

• Heat the slow cooker to high or low, de­pend­ing on de­sired cook­ing time.

• Heat the olive oil in a fry­ing pan over a medium-high heat and fry the ba­con and whole shal­lots for 5 min­utes un­til coloured, add the gar­lic and cook for a minute, then re­move to a plate.

• Add the sausages and cook for 5 min­utes un­til lightly browned. Add the flour to the pan and stir well, scrap­ing as you do. Re­turn the ba­con and shal­lots to the pan and mix well.

• Add the red wine, bay leaves, ju­niper and 1 tbsp of the black­berry jam or jelly and bring to the boil. Trans­fer to the slow cooker and cook for 3-4 hours on high or 6-8 hours on low un­til rich and thick.

• Once the sauce has thick­ened, cook the black­ber­ries in a small pan over a high heat with the re­main­ing black­berry jam and a splash of wa­ter un­til just col­lapsed. Spoon the cooked black­ber­ries over the sausages and serve with mash.

PER SERV­ING 564 KCALS | FAT 38.2G SATURATES 12.5G | CARBS 23.7G | SUG­ARS 12.5G FI­BRE 6.6G | PROTEIN 18.6G | SALT 2G

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