It’s difficult to make sausages look pretty, so this was the best I could do.

This recipe is something I’ve devised to use some of that cranberry sauce you have left over from Christmas.   The one I use has the consistency of a jam (a jelly to our American friends).  You can vary the vegetables to use what you have one hand, I like a bit of green veg in there to contrast with the other colours.

Sausages in cranberry sauce

Sausages in cranberry sauce

Olive oil, to fry

10 thin sausages

One large onion, halved and sliced

Two carrots, peeled and cut into chunks (about 1-2 cm each)

Half to one cup of green vegetables – here I have used zucchini and green capsicum

4 tbsp cranberry sauce

1/2 cup red wine

1 cup stock

Salt and pepper to taste

1/2 tbsp cornflour mixed with a further 1/2 cup of stock, to thicken

Drizzle a little olive oil in the pan and brown the sausages, they don’t have to be cooked through.  Take out of pan and fry onion and carrot, adding more oil (sparingly) if necessary.  Cut the sausages into 2cm lengths and return to pan when onion and carrot have softened a little.  Add sauce, wine and stock.  Bring to boil, stir through the green veg, then reduce to a simmer and put the lid on the pot.  Simmer for 30 minutes.  Uncover, thicken with the cornflour mixture, turn up the heat so it is a fast simmer for a further five minutes, then serve.