Lamb Sausages With Juniper Glaze

1. 1

   Heat oil in a large frying pan. Add shallots and cook for 10 mins, until soft and golden. Drain on paper towels.

2. 2

   Add sausages to pan and saute for 10 mins, turning once or twice, until golden and cooked through. Drain on paper towels.

3. 3

   Add juniper berries to pan and cook, stirring, for 1 min. Add stock, red currant jelly and Worcestershire sauce. Season. Return onions to pan and bring to a boil. Reduce heat slightly and simmer for 5 mins, until reduced by about 1/3.

4. 4

   Return sausages to pan and heat through for 1-2 mins. Spoon over mashed potatoes and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.