enquiries(at)korker-sausages.co.uk

Hoads Korkers Est. 1959, Kent

Tel: 01580 241307
Mon - Thu: 8.30-14.00, Fri: 8.30-12.00

Purveyors of fine sausages


enquiries(at)korker-sausages.co.uk

Hoads Korkers Est. 1959, Kent

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Redcurrant and red wine gravy

Cook: 10 mins

Easy

Serves: 2-3

A rich, tasty gravy that is simple to make. A perfect accompaniment for our Korker Premium British Sausages.

ingredients

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

method

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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