Sticky pan-roasted sausages with grapes
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
Ingredients
- 1 tbsp olive oil
- 450g pack good-quality pork sausages
- 2 onions, sliced
- 1 garlic clove, sliced
- 1 tsp fennel seed
- 100g grapes
- 2 tbsp red wine vinegar
Method
-
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.
-
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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