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Oyama Mild Italian Sausage in Red Wine Sauce

Perfect for a cool night!


1 lb (4 sausages) Oyama Mild Italian w/ Fennel, or Oyama Fresh Bratwurst ½ lb (225g) Oyama Applewood Smoked Bacon, diced
½ lb shallots, minced
1 clove garlic, minced
2 bay leaves
1 tsp. fresh thyme
175 g mushrooms, sliced
1 Tbsp. red currant jelly
275 mL (1 cup + 2 Tbsp.) red wine
Sea salt and freshly ground black pepper
1 tsp flour
1 Tbsp Olive Oil


Grill the sausages over medium heat on the stove top (approx. 8-10min.) until they are nice and brown, turning a few times.

In another pan, brown the bacon with the garlic and shallots. Add the sausages to the pan and pour in the wine. Add the thyme and bay leaves. Season with salt and pepper and bring to a boil. Reduce to low heat, put the lid on and simmer gently for 30 minutes.

Add the mushrooms and cook, uncovered over low heat for another 20 min.

Remove the sausages from the pan and set aside on a heated plate. Whisk the flour into the sauce and add the red currant jelly. Once the sauce is thick and glossy, a few minutes later, return the sausages to the pan for serving. Serve over fresh pasta such as linguine or tagliatelle.