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
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
15 minutes preparation, 50 minutes cooking
(1lb) Viking Sausages
225g (8oz) Smoked bacon diced
225g (8oz) shallots
1 clove of garlic
2 bay leaves
1 teaspoon of thyme
175gm (6oz) mushrooms
1 tablespoon of redcurrant jelly
275ml (10oz) red wine
Salt and pepper
1 teaspoon of flour
1 tablespoon of olive oil