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Sausages with blackberries, bay and juniper
Published: September 30, 2018 at 12:27 PM
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Serves 4
Easy
Total time: 4 hrs
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Check out our slow-cooked sausages with juicy blackberries, bay leaves and fruity juniper berries. Perfect for a midweek dinner, served with buttery mashed potatoes and dijon mustard
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Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s sausage slow cooker recipe.
Ingredients
Nutrition
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2 tbsp olive oil
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4 rashers streaky bacon
roughly chopped
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300g small round shallots
-
2 cloves garlic
finely sliced
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8 pork sausages
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1 tbsp plain flour
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200ml red wine
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3 bay leaves
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1 tsp juniper berries
lightly crushed
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2 tbsp blackberry jam or jelly
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175g blackberries
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to serve mashed potato
Nutrition: per serving
- kcal564
- fat38.2g
- saturates12.5g
- carbs23.7g
- sugars12.5g
- fibre6.6g
- protein18.6g
- salt2g
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Method
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step 1
Heat the slow cooker to high or low, depending on desired cooking time.
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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.
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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.
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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.
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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.
Looking for hearty recipes? Check out more of our family favourites here...
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