Preheat oven to 375F/Mark 5. Separate sausages. Melt butter in heavy based frying pan. Add shallot or onion and garlic and cook for 2-3 minutes. Add sausages and cook on all sides for 4-5 minutes. Pour red wine into pan, add bouquet of herbs, celery and allspice, and bring to the boil. Transfer pan contents to preheated oven dish and cook for 15-20 minutes or until sausages are cooked. Remove herbs and transfer sausages to a hot serving dish.
Blend potato flour with tablespoon cold water and stir into oven dish with redcurrant jelly. Stir the sauce until it thickens. Season to taste, pour over sausages and sprinkle chopped parsley or chives on top. Serve with creamed potatoes.