Pour a little drop of olive oil in a large non-stick pan and add the sausages and garlic cloves.

Place the pan over medium-high heat until the oil is hot and then brown the sausages on all sides for about 5 minutes. Then pour in the red wine and add the rosemary and unsalted butter as well.

Stir and pour in the balsamic vinegar now. Season with a little pinch of pepper and salt.

Cook the sausages for another minute and then take the pan off the heat. Transfer the browned sausages onto a clean chopping board and cut them up into bite-size pieces. Add them to a baking dish together with the garlic cloves and the rosemary. Drizzle with the remaining red wine and balsamic vinegar reduction that's left in the pan. Season again with a pinch of pepper and salt. Then roast the sausages and garlic under a preheated grill for 5 to 7 minutes or until the roasted sausage start to crisp up nicely. Remove the baking dish from the grill, stir the roasted sausage and the sauce and serve piping hot. Serve the roasted sausage over a portion of potato mash or polenta.