Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the slow cooker to high or low, depending on desired cooking time.
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.
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.
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.
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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