Sausages In Red Wine With Creamy Layered Potatoes

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14 Ingredients

Number of servings

2

1tablespoons olive oil
6 sausages
1 large red onion, thinly sliced
1tablespoons juniper berries, lightly crushed
2/3 cup red wine
1 1/4 cup beef stock, hot
1teaspoons cornflour
1tablespoons water
1 pinch salt
1 pinch pepper
1teaspoons parsley, chopped (to garnish)
300grams potatoes, peeled and cut into slices 3mm thick
1 cup double cream
1 cup milk

Description

Sausages Get An Elegant Makeover. This Warming Sausage And Red Wine Stew Would Make A Wonderfully Different Dinner Party Dish, Or Try It As A Midweek Treat. The Layered Potatoes Provide All The Flavour And Creaminess Of A Gratin In Just 20 Minutes.

Method

Step 1 of 3

Heat the oil in a frying pan, add the sausages, onion and juniper berries and cook over a medium heat for 10-12 minutes, stirring occasionally, until cooked through.

Step 2 of 3

Pour in the red wine and stock, increase the heat and bring to the boil. Season well, then reduce the heat and simmer for about 5 minutes, stirring occasionally, until reduced by about a third. Blend the cornflour with the water, then add to the pan and stir briskly until the sauce is thickened.

Step 3 of 3

Meanwhile, cook the potatoes in a saucepan of lightly salted boiling water for 8 minutes until tender, but not losing their shape. Drain, then return to the pan, toss with the cream and season well. Transfer to a shallow gratin dish and scatter with the Parmesan. Cook under a preheated medium-hot grill for about 8-10 minutes, or until bubbling. Serve with the sausages, scattered with parsley.