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Braised sausages with shallots, red wine & blackberries
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1 tbsp olive oil, plus extra if needed
400g pack pork sausages with black pepper & nutmeg
4 echalion shallots, quartered lengthways
1 tsp plain flour
5 sprigs thyme
150ml red wine
100g blackberries, halved if large
200ml fresh Cooks’ Ingredients Chicken Stock
450g pack Cheddar mash
300g fine green beans, trimmed
1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof frying pan over a medium-high heat. Add the sausages and cook for 8 minutes, turning regularly until browned all over. Remove the sausages from the pan and set aside.
2. Return the pan to the heat (there should be plenty of fat remaining but add a little more oil if not) and fry the shallots, flour and thyme for 5 minutes, with a pinch of salt until the shallots are starting to soften.
3. Pour in the wine and bubble until almost fully evaporated, then add the blackberries and chicken stock. Simmer for 2 minutes, then return the sausages to the pan and transfer to the oven for 20 minutes.
4. Cook the mash according to pack instructions. Simmer the beans in a large saucepan of boiling water for 2-3 minutes until tender, then drain. Divide the mash and beans between plates and serve with the sausages and blackberry sauce (discarding any thyme sprigs).
Taste the sauce before you put the sausages in the oven. You may want to add seasoning and, depending on the sweetness of the blackberries, 1 tsp honey or redcurrant jelly.
Typical values per serving:
This recipe was first published in October 2020.