The unique herby flavour of Leaning's home made Viking Sausages really complements this wonderfully rich red wine sauce. I find it's perfect with pasta, mash, rice or new potatoes, whatever you feel like.
Grill the Viking Sausages slowly until nice and brown.
Brown the bacon with the garlic and shallots. Add the sausages to the pan and pour in the wine. Add the thyme and bay leaves.
Season and bring to the boil, put the lid on and simmer gently for 30 minutes.
Add mushrooms and cook for a further 20 minutes with the lid off.
Remove sausages and whisk in the flour and redcurrant jelly. Once the sauce is thick and glossy return the sausages and serve with fresh pasta like tagliatelle.