Wow! I had a quick look at a few recipes for sauces that would go with sausages and then decided to experiment with what I had in the fridge/cupboard. And this is what I came up with... It was deeply delicious with organic pork cumberland sausages...
Ingredients for 2-3 people:
2 sticks of celery, finely diced
a couple of sprigs of fresh thyme and sage, finely chopped
small glass of red wine
about 6 chestnut mushrooms, sliced
about 2 tablespoons redcurrant jelly
salt & freshly ground black pepper
Spray a non-stick pan with one-cal sunflower oil and fry off the celery and herbs until softened.
Add a little of the wine and allow the the celery herb mixture to absorb the liquid.
Stir in the mushrooms and cook until soft then add the rest of the wine. Cook for a few minutes before stirring in the redcurrant jelly and simmer until it has melted. Do not let it boil.
Add salt and pepper to taste and mix it all thoroughly before spooning over hot cumberland sausages. Yum!
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