Wild Boar sausages braised in red wine with juniper berries.
A wonderful dish made using my Father in laws homemade sausages, Thanks Tata Bala

1 lb / 450 g Wild Boar sausages
2 bay leaves
1 dessertspoon olive oil
6 oz/175g medium open cap mushrooms
8oz/225g diced bacon or pancetta
1 heaped teaspoon plain flour
1 large clove garlic, peeled
1 rounded teaspoon mustard powder
8oz/225g onions , peeled
1oz/25g soft butter
8 juniper berries
2 rounded tablespoon redcurrant jelly
1 bottle red wine (I used an Australian shiraz
Salt and freshly milled black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley

First take a large pot and heat the oil, add the sausages and cook for 5mins until browned, remove the sausages and add the onions,garlic and pancetta  to the pot cook on the lowest heat until the onions are translucent return  the sausages to the pot and add the rosemary, wine and bay leafs, season to taste crush the juniper and add to the stew, place the lid on and lightly simmer  for 20mins remove the lid add the mushrooms, cook with the lid off reduce the sauce for 30 mins, to  make a bain marie mix the butter flour and mustard powder and whisk into the stew, stir in the redcurrant jelly and serve with fresh parsley

I served this with a parmesan polenta.