More Autumnal yums that needs surprisingly little work to produce something rather marvellous. I’d say that mash is obligatory here, because you don’t want to waste any of that delicious red wine gravy. Serves 4 but is easily scaleupable (yes that’s a word).
2 large red onions sliced into half moons
2 tbsp olive oil
8 pork sausages
125g ready to eat prunes
3 bay leaves
300ml red wine
50ml crème de cassis (blackcurrant liqueur)
Salt & Pepper
Optional to serve:
2 tbsp finely chopped parsley
2 tbsp finely chopped walnuts
- Heat oven to 180C.
- In a hob-to-oven saucepan or cast iron casserole just large enough to hold the sausages in a single layer, gently fry the onions in the 1 tbps olive oil for 10 minutes until soft.
- Fling in the prunes and bay leaves with some seasoning, give it a stir, then lay the sausages on top – drizzle with the remaining 1tbsp olive oil.
- Mix the wine + optional liqueur and pour around the sausages, then transfer your chosen receptacle to the oven.
- Roast for 30 minutes until the sausages are cooked through.
- Serve with mash, and a scattering of parsley + walnuts for a little crunch if you want to. I’d suggest a glass of red too, seeing as you’ve got a bottle open for the recipe.