Venison sausages braised in red wine

This is the latest dish we've made using the sausages from Alternative Meats. It was based loosely on a Delia recipe and it was really, really good!

Ingredients:
Pack of venison sausages
1 sml pack of diced pancetta/lardons
1 large glass of red wine
150ml beef stock
1 tbl sp redcurrant jelly
Fresh thyme leaves
Bay leaf
1 handful of chestnut mushrooms, sliced
6 shallots, peeled and roughly chopped
2 cloves of garlic, peeled and finely chopped
2 celery sticks, chopped
Black pepper
Olive oil

• Heat a splash of olive oil in a deep, non-stick pan. Brown the sausages in the oil and then remove them from the pan and set aside.
• Fry the shallots, garlic, celery and pancetta until browned. Return the sausages to the pan.
• Add the stock, wine and herbs. Turn the heat down to a low simmer, cover with a lid and leave to cook for about an hour.
• After an hour, add the redcurrant jelly and some black pepper. Remove the lid and allow it to simmer for a further 30 minutes.
• We served ours with mashed potato and braised red cabbage.