Sausage and Juniper Berry Stew with Creamy Layered Potatoes
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recipe by Cormac Walsh
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- Total Time
- 30mins
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- Serves
- 2
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- Calories
- 1282
Sausages get an elegant makeover. This warming sausage and red wine stew would make a wonderfully different dinner party dish, or try it as a midweek treat. The layered potatoes provide all the flavour and creaminess of a gratin in just 20 minutes.
recipe updated Mar 12, 2021
Ingredients
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- Red onion
- 1
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- Juniper berries
- 1 tablespoon
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- Beef stock
- 300 ml
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- Water
- 500 ml
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- Potato
- 375 g
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- Fresh parsley
- 1 tablespoon
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- Olive oil
- 1 tablespoon
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- Sausage
- 6
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- Red wine
- 150 ml
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- Salt & pepper
- 2 pinches
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- Cornflour
- 1 tablespoon
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- Water
- 1 tablespoon
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- Double cream
- 150 ml
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- Parmesan cheese
- 2 tablespoons
Tools
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Oven
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Wooden spoon
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Frying pan
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Large saucepan
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Medium roasting dish
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Jug
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Serving plate
Step preview
- Heat olive oil to a clean frying pan
- Add sausage, red onion and juniper berries to the frying pan
- Cook in frying pan until just cooked - approx 10 min, medium heat
- Add red wine and beef stock to the frying pan
- Boil in frying pan
- Add salt & pepper to the frying pan
- Reduce in frying pan to simmer - low heat
- Add cornflour and water to a clean jug
- Transfer content of jug to frying pan
- Stir until thickened
- Add water and potato to a clean large saucepan
- Cook until tender - 8 min
- Drain
- Return
- Add double cream and salt & pepper to the large saucepan
- Transfer content of large saucepan to medium roasting dish
- Scatter parmesan cheese over the potatoes
- Bake until bubbles form - approx 10 min, medium-high heat
- Transfer potatoes to 2 serving plates
- Transfer content of frying pan to 2 serving plates
- Garnish with fresh parsley
- Serve immediately