Grilled Norfolk sausages with crushed peas and onion marmalade
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.
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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
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
- 200g of peas
- 1 knob of butter
- 1 dash of double cream
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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Grilled Norfolk sausages with crushed peas and onion marmalade
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© Great British Chefs 2019