Lamb Sausages With Juniper Glaze

• 2 tbsp oil
• 8 None shallots, peeled, halved
• 12 None lamb and mint sausages
• 12 None juniper berries
• 1 1/4 cups lamb or chicken stock
• 8 tbsp red currant jelly
• 4 tbsp Worcestershire sauce
• None None mashed potatoes, to serve
• None None fresh flat-leaf parsley leaves, chopped, to garnish

1. Heat oil in a large frying pan. Add shallots and cook for 10 mins, until soft and golden. Drain on paper towels.
2. Add sausages to pan and saute for 10 mins, turning once or twice, until golden and cooked through. Drain on paper towels.
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. Return sausages to pan and heat through for 1-2 mins. Spoon over mashed potatoes and garnish with parsley.

oil, shallots, mint sausages, berries, lamb, currant jelly, worcestershire sauce, potatoes, flatleaf

Taken from recipes-plus.com/api/v2.0/recipes/30112 (may not work)