EST 1959 - Purveyors of fine sausages
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EST 1959 - Purveyors of fine sausages

Redcurrant and red wine gravy

Cook: 10 mins
EasyServes 2


A rich, tasty gravy that is simple to make. A perfect accompaniment for our Korker Premium British Sausages.
  • 2 tsp redcurrant jelly
  • 1/2 cube chicken stock, made in 100ml boiling water
  • 1 tsp balsamic vinegar
  • 50ml red wine
  • 2tsp cornflour mixed with 2 tsp of water


  1. Add the cooking juices from the sausages to a medium sized saucepan.
  2. Stir in the stock, wine, balsamic vinegar, and redcurrant jelly.
  3. Bring to a simmer and whisk until the ingredients have combined well with the sausage juices.
  4. Slowly, a tsp at a time, add the cornflour and water mixture to the jus and whisk each spoonful well until fully absorbed.
  5. Do this until you have a thick gravy consistency.
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