Sausages with blackberries, bay and juniper
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 4 rashers streaky baconroughly chopped
- 300g small round shallots
- 2 cloves garlicfinely sliced
- 8 pork sausages
- 1 tbsp plain flour
- 200ml red wine
- 3 bay leaves
- 1 tsp juniper berrieslightly crushed
- 2 tbsp blackberry jam or jelly
- 175g blackberries
- to serve mashed potato
Nutrition:
- kcal564
- fat38.2g
- saturates12.5g
- carbs23.7g
- sugars12.5g
- fibre6.6g
- protein18.6g
- salt2g
Method
step 1
Heat the slow cooker to high or low, depending on desired cooking time.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
