Grilled Norfolk sausages with crushed peas and onion marmalade

Name: Grilled Norfolk sausages with crushed peas and onion marmalade
Total time: 35 min
Ingredients: 12 pork sausages; 2 tbsp of red wine vinegar; 2 tbsp of brown sugar; 2 large onions, peeled and very thinly sliced; salt; black pepper, freshly ground; 2 tbsp of olive oil; 200g of peas; 1 knob of butter; 1 dash of double cream

by Galton Blackiston

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Galton Blackiston shows how sticky onion marmalade and sweet peas are a fitting accompaniment to a simple grilled sausage recipe. The salty, spicy flavours of the pork sausage marry beautifully with the sweetness of the marmalade, and the crushed peas are an interesting alternative to mash.

First published in 2015

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Ingredients

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Pork sausages & onion marmalade

12 pork sausages
2 tbsp of red wine vinegar
2 tbsp of brown sugar
2 large onions, peeled and very thinly sliced
salt
black pepper, freshly ground
2 tbsp of olive oil

Crushed peas

200g of peas
1 knob of butter
1 dash of double cream

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Equipment

Hand blender

Method

Place the sausages on a tray lined with foil and place under a grill. Cook until golden brown and cooked through

12 pork sausages

While the sausages are cooking, make the onion marmalade. Heat the oil in a saucepan, add the onions and cook over a moderate heat until browned

2 tbsp of olive oil
2 large onions
2 tbsp of brown sugar
2 tbsp of red wine vinegar
salt
black pepper

Add the sugar and vinegar. Turn the heat down and continue cooking until the liquid has evaporated and the onion marmalade has become a rich dark brown colour. Season to taste

For the crushed peas, bring a pot of salted water to the boil. Cook the peas in the water until tender, approximately 3 minutes. Drain and transfer back to the pan. Add in the butter and cream and roughly blitz with a hand blender

200g of peas
1 knob of butter
1 dash of double cream

To plate, put a mound of crushed peas on a serving plate and top with the sausages and the onion marmalade

First published in 2015

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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