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Sausage Braised in Red Wine
This recipe was made with Pork & Leek Sausages, although any well seasoned sausage will work well, and wild game sausage is great! It is delicious served with a heap of creamy mashed potatoes, and some vegetables of your choice!
- 1 lb Sausages
- 8oz diced bacon or pancetta
- 1 large garlic clove, peeled
- 8 oz shallots, peeled
- 300 mls red wine
- 1 tsp fresh thyme
- 2 bay leaves
- 8 oz fresh mushrooms
- 2 tblsp cranberry or redcurrant jelly
Brown the sausages and remove them from the pan. Brown the diced bacon, garlic and shallots. Return the sausages to the pan and add the red wine, thyme and bay leaves. Season lightly and bring to a gentle simmer, lid on, and cook for 30 minutes. Add mushrooms and cook for a further 20 minutes with the lid off. Thicken to taste with a little flour dissolved in cold water. Season to taste with a little dry mustard powder. Stir in cranberry jelly and serve. Serves 4.
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