Grilled Norfolk sausages with crushed peas and onion marmalade
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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
Metric
Imperial
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
SAVE RECIPE
Equipment
- Hand blender
Method
1
Place the sausages on a tray lined with foil and place under a grill. Cook until golden brown and cooked through
2
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
3
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
4
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
5
To plate, put a mound of crushed peas on a serving plate and top with the sausages and the onion marmalade
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