Roast sausages with fennel & red wine gravy from Mimi Thorisson.

Ingredients: (serves 4)
12 good quality pork sausages (or any good quality meat sausages of your choice)
1 large fennel bulb, coarsely sliced
1 large onion, coarsely sliced
240 ml/ 1 cup red wine
2 tbsp unsalted butter
2-3 tbsp olive oil
1 tbsp mustard
A few sprigs of fresh thyme
Coarse salt & black pepper, for seasoning

Preheat oven to 180°C/350°F
In a small bowl, mix olive oil and mustard.
Place sausages in a baking dish, drizzle olive oil and mustard – mix well.
Let the sausages cook in the oven for 20 minutes, add fennel, onions, thyme, salt and pepper (salt very lightly as the sausages and mustard are already salty).
Cook for a further 25 minutes, stirring the pan halfway.
Add the red wine and butter, and cook for a further 10-12 minutes, until the wine has reduced and the sauce has become slightly thicker.
Serve with mashed potatoes.

Venison Sausages Braised in Red Wine.

Venison Sausages Braised in Red Wine | Recipes | Delia Online:
450 g venison sausages
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves

Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.

Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.

To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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