Pork bangers with onion marmalade


Ingredients 13
Servings 4
Time

Ingredients

  • 8
    pork sausages
  • butter for frying
  • ONION MARMALADE
  • 30
    ml
    olive oil
  • 1
    small red chilli, seeded and chopped
  • 3
    ml
    chopped fresh ginger
  • 6
    onions, peeled and sliced
  • 30
    ml
    brown sugar
  • 125
    ml
    water
  • 250
    ml
    dry white wine
  • 30
    ml
    red wine vinegar
  • pinch ground cloves
  • salt and milled black pepper
 

Method

 
ONION MARMALADE: Heat olive oil in a heavy-based pan. Add chilli and ginger and stir-fry for a minute or two. Add onions and cook until glossy. Add sugar and water and cook over low to moderate heat for 20 minutes. Add remaining ingredients and cook for a further 15 minutes, or until mixture has thickened slightly and looks like marmalade. Meanwhile, heat butter until bubbling. Add sausages and cook over moderate heat until well browned and skin is close to bursting point, 20 minutes. Remove from pan, drain on absorbent paper and serve with onion marmalade and creamy mashed potatoes or freshly baked white bread.
 

Read more on: pork
 

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