Marmalade pork sausages

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…