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Sticky pan-roasted sausages with grapes

Contains pork – recipe is for non-Muslims only
Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 415
  • Carbohydrates 20
  • Saturated Fat 10
  • Sugar 11
  • Protein 15
  • Fat 31
  • Fibre 0
  • Salt 2.07

Nutrition per serving

  • Calories 415
  • Carbohydrates 20
  • Saturated Fat 10
  • Sugar 11
  • Protein 15
  • Fat 31
  • Fibre 0
  • Salt 2.07

Ingredients

  • 1 tbsp olive oil
  • 450g pack good-quality pork sausage
  • 2 onion, sliced
  • 1 garlic clove, sliced
  • 1 tsp fennel seed
  • 100g grape
  • 2 tbsp red wine vinegar

Method

  1. Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.

  2. Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.

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