zoom Braised sausages with shallots, red wine & blackberries

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    Braised sausages with shallots, red wine & blackberries

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    Braised sausages with shallots, red wine & blackberries

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 3


    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).

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    Cook’s tip

    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.


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