Lamb Sausages With Juniper Glaze

• 2 tablespoons oil
• 8 shallots peeled, halved
• 12 lamb and mint sausages
• 12 juniper berries
• 1 1/4 cups lamb stock
• 8 tablespoons red currant jelly
• 4 tablespoons worcestershire sauce
• mashed potatoes to serve
• flat leaf parsley leaves fresh, 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 stock, red currant, worcestershire sauce, potatoes, flat leaf parsley

Taken from www.yummly.com/recipe/Lamb-Sausages-with-Juniper-Glaze-1399580 (may not work)