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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- 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.
PER SERVING
415 kcalories, protein 15g, carbohydrate 20g, fat 31 g, saturated fat 10g, fibre 0g, salt 2.07 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7607/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
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
PER SERVING
415 kcalories, protein 15g, carbohydrate 20g, fat 31 g, saturated fat 10g, fibre 0g, salt 2.07 g





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01 October 2008
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02 October 2008
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08 October 2008
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08 October 2008
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26 October 2008
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13 September 2009
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