SPARKLING SAUSAGES WITH GRAPES

An easy and tasty way to jazz up good old bangers with a dollop of wine and grapes to give the taste of a dish way beyond the basic ingredients.

SERVES 4-6

6 quality pork, beef, lamb or vegetarian sausages (or you could use 600g boerewors) Olive oil

250ml (1 cup) dry white wine (or use leftover sparkling wine or rosé if preferred) OR replace with stock of choice

250g seedless white or black grapes, picked from the stalk (you can replace the grapes with 125ml (½ cup) raisins plumped up in boiling water for 10 minutes before draining or use 400g apples, peeled, cored and quartered)

Knob of softened butter mixed with 5ml (1 tsp) flour

Salt and freshly ground black pepper A handful of chopped parsley or sage To serve:

Potato or sweet potato mash

Prick the sausages so the wine can permeate them and give good flavour and cook in a pan preheated with a dash of olive oil and fry till golden brown all over.

Pour over the wine and add the grapes (or raisins or apples) and cook till reduced and the sauce is syrupy. Add the butter and flour mixture. Season generously and serve with pan juices over mash. Sprinkle with herbs.