Ingredients

• 4-6 Porkinson Sausages (depending on appetite)
• 500g new potatoes, scrubbed and halved if large
• Salt and black pepper
• 1 tablespoon of olive oil
• 2 tablespoons of chopped flat leaf parsley

• 25g butter
• 4 shallots, peeled and finely sliced
• 10 cooked and peeled chestnuts, sliced
• 50g cranberries (fresh or frozen)
• 150ml Madeira
• 2 tablespoons of crème fraîche

Method

1. Boil the potatoes in a large pan of salted water for 15-20 minutes, until they are soft. Then drain them, season them with the salt and black pepper. Add the olive oil and crush them lightly with a fork. Stir in the chopped parsley.
2. Meanwhile either grill or fry the sausages according to pack instructions.
3. While the sausages and potatoes are cooking, prepare the sauce - melt the butter in a large frying pan and add the shallots. Fry them, stirring frequently for 3-4 minutes over a medium heat until they are soft and starting to brown. Add the chestnuts and cranberries and cook for a further 2 minutes until the cranberries have softened. Next add the Madeira and season with salt and black pepper. Simmer for a further 2 minutes and then stir in the crème fraîche. Heat it through until it has combined with the rest of the sauce.
4. Serve the sausages on a bed of the crushed potatoes and the sauce poured over the top.