DAILY DINNERS

Have the sausages ready at room temperature, but don't prick them.

To make the sauce, melt a knob of the butter in a pan, then add the shallots and thyme. Cook over a high heat for a few minutes, then add the wine and sugar and bring  to the boil, stirring to dissolve the sugar. Boil steadily until reduced by half. Discard the thyme.

Take the sauce off the heat and whisk in the mustard and cold butter, a piece at a time. Add the balsamic vinegar(if using) and season with salt and pepper to taste.

Barbecue the sausages slowly on a medium heat until nicely coloured and cooked through. Serve on a bed of herb-flavoured mashed potato, with the Chianti sauce.