Recipe

Braised Sausages With Sherry Vinegar and Shaken Oak Chilli Mustard
(Serves 4 or 3 if you feel really greedy!)

Ingredients

• 1 kg pork sausages (at least 80% Pork!)
• 3 tablespoons sherry vinegar
• 3 tablespoons Shaken Oak Mustard with Chillies
• Olive oil
• 3 large onions
• 3 or 4 cloves of garlic
• 12 crushed juniper berries
• 4 bay leaves
• flour
• 800ml good vegetable stock

Method

• fry the sausages in the dish with the oil until they are golden brown all over. Set aside.
• cut the peeled onions into quarters and let them cook slowly with the garlic in the oil until they are soft and pale.
• preheat the oven to 190 C, 375F, gas mark 5.
• stir in the crushed juniper berries and the bay leaves.
• shake over the flour and stir into the mix for a few minutes
• pour in the sherry very carefully, add the stock and then the mustard. Season.
• return the sausages to the dish and bake in the oven until the onion sauce is bubbling
• mix in some more flour if there is still a need to thicken the sauce and continue to cook. This should take about 30 minutes.

Serve with honeyed carrots (cooked al dente!) and creamy mashed potatoes.