I am going to combine two things in this piece. To tell you of one of the best Sauvingnon Blanc from New Zealand at a fraction of the price of the very expensive Cloudy Bay and then a receipe for sausages in red wine. They are separate pieces as I would not drink the Sauvingnon Blanc as an accompanyment to the sausages in red wine.
The wine is Dog Point Sauvingnon Blanc and can be obtained from Berry Bros and Rudd. It is currently £14.95 but often comes on offer and is worth searching for on the internet. Despite its less than inspiring name it is a lovely wine and should be tried.It has received favourable commnts when ever I serve it, which is not very often at this price !
The Best Ever Sausages in Red Wine
This is simple dish to prepare and it is always a hit in our house. It is best done in a slow cooker as it can be cooking while you are out and is a complete meal immediately you return ( even if you have been out for 8 hours!!) Incidentally TIP OF THE DAY. If you haven’t got a slow cooker – get one.
12 good quality sausages ( best done with venison)
5 garlic cloves with the paper covering removed but left in their skins
8 juniper berries – bruised to release the flavor
6 whole black peppercorns
Handful of dried wild mushrooms
1/3 bot of full bodied red wine
4 chopped large carrots
small new potatoes with skins left on
Brown the sausages in frying pan followed by the shallots and garlic. Remove and place in slow cooker.
Soften slightly the carrots in the same pan place in cooker along with the dried mushrooms, juniper berries and peppercorns
Sprinkle plain flour over the contents to coat everything.
Put the red wine into the frying pan to pick up all the juices and pour over the ingredients. Top up the liquid with chicken stock until just below the level of the contents.
Place as many small new potatoes on top as you wish and cook on slow. It will be ready in about 4 hours but can carry on quite happily until you are ready.
Thicken the liquid with bisto if required and add a little red current jelly to taste and to add just a little sweetness