Sausages in Red Wine with Creamy Layered Potatoes

cook 30 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 6 good-quality sausages
  • 1 large red onion, thinly sliced
  • 1 tablespoon juniper berries, lightly crushed
  • 150 ml (1/4 pint) red wine
  • 300 ml (1/2 pint) hot beef stock
  • 1 teaspoon cornflour
  • 1 tablespoon water
  • salt and pepper
  • chopped parsley, to garnish
  • 375 g (12 oz) potatoes, peeled and sliced
  • 150 ml (1/4 pint) double cream
  • 2 tablespoons grated Parmesan cheese
  • 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.
  • 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.
  • 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.
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