Sausages with Juniper and Bay Recipe

Sausages with blackberries, bay and juniper

  • serves 4
  • Easy

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.



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


  • 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.

Looking for hearty recipes? Check out more of our family favourites here...

Classic cottage pie


Nutritional Information

  • Kcals 564
  • Fat 38.2g
  • Saturates 12.5g
  • Carbs 23.7g
  • Sugars 12.5g
  • Fibre 6.6g
  • Protein 18.6g
  • Salt 2g