Marmalade pork sausages

Recipe from: 9 December 2010

Ingredients 7
Servings 3
Minutes 5 mins


Serving Change
  • 6
  • 3
    onion marmalade
  • 2
    medium sized purple onions
  • 2
    garlic – finely chopped
  • 1/2
    chourico finaly chopped (optional, but recommended) - You could substitute with any other spicy saus
  • Chilli flakes
  • Salt and pepper to season


5 mins

Chop onions into slithers and fry on a medium heat with a good drizzle of olive oil.

Add the garlic and chourico and continue to cook gently until the onions are soft and caramelised. The chourico should give off beautiful saffron coloured paprika oil into the pan, which will add to the richness of the dish.

Add chilli flakes to the mixture to your taste.

In a deep based pot (to reduce splash-age and not to mention cleaning up) drizzle olive oil into the pot, and add the sausages turning them regularly. You want to cook them on a fairly medium heat to avoid the skin spiltting.

Dollop the onion marmalade over the sausages, continue to turn the sausages regularly. You will notice that the sausages will take on a particularly sexy sheen as they are glazed in the marmalade on the bottom of the pot.

Once the sausages are nicely browned and have a gloriously sticky appearance, add the onion mixture to the sausages and cook gently for 10 minutes – don’t forget to continuously turn the sausages and try to incorporate the onion mixture with the marmalade.

It is at this stage when you should be mashing your boiled potatoes turning them into delectibly creamy mash potatoes. Don’t make the mash too loose though.

While the sausages are bathing in the gloriousness of the caramelised onion and chourico marmalade mixture, preheat your oven to about 200°C.

Take a baking sheet, cover with aluminium foil (heavy duty of course) and grease the foil - again to ease up on the cleaning.

Pluck the sausages out of the pot, place on greased foil and pop in the oven until the sausages turn a golden brown. One or two of the sausages may burst, but at this stage you are cooking them for such a short time that not significant amount of moisture will be lost making the sausages dry.

While the sausages are in the oven, mix a good spoonful or two of the onion mixture into your mashed potatoes.

Serve a good whack of mash potatoes on the plate, with the sausages gently nestled into the mashed potatoes.

Take a slotted spoon and serve a good portion of the onion chourico marmalade mixture on top of the sausages.

Reprinted with the permission of The Doughboy's Diaries. To visit The Doughboy's Diaries click here...

Read more on: pork  |  sauté  |  shallow-fry


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