Olive Magazine
Sausages with Juniper and Bay Recipe

Sausages with blackberries, bay and juniper

Published: September 30, 2018 at 12:27 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our slow-cooked sausages with juicy blackberries, bay leaves and fruity juniper berries. Perfect for a midweek dinner, served with buttery mashed potatoes and dijon mustard


Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s sausage slow cooker recipe.


  • 2 tbsp olive oil
  • 4 rashers streaky bacon, roughly chopped
  • 300g small round shallots
  • 2 cloves garlic, finely sliced
  • 8 pork sausages
  • 1 tbsp plain flour
  • 200ml red wine
  • 3 bay leaves
  • 1 tsp juniper berries, lightly crushed
  • 2 tbsp blackberry jam or jelly
  • 175g blackberries
  • to serve mashed potato


  • STEP 1

    Heat the slow cooker to high or low, depending on desired cooking time.

  • STEP 2

    Heat the olive oil in a frying pan over a medium-high heat and fry the bacon and whole shallots for 5 minutes until coloured, add the garlic and cook for a minute, then remove to a plate.

  • STEP 3

    Add the sausages and cook for 5 minutes until lightly browned. Add the flour to the pan and stir well, scraping as you do. Return the bacon and shallots to the pan and mix well.

  • STEP 4

    Add the red wine, bay leaves, juniper and 1 tbsp of the blackberry jam or jelly and bring to the boil. Transfer to the slow cooker and cook for 3-4 hours on high or 6-8 hours on low until rich and thick.

  • STEP 5

    Once the sauce has thickened, cook the blackberries in a small pan over a high heat with the remaining blackberry jam and a splash of water until just collapsed. Spoon the cooked blackberries over the sausages and serve with mash.


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