Sausages in Onion and Tomato Sauce

Sausages in Onion and Tomato Sauce

I really can’t resist a sausage so it goes without saying I’ve got lots of sausage recipes – not that you need a recipe, a good old sausage sandwich (or piece n’ sausage as we’d say in Scotland) with loads of tomato ketchup or brown sauce is hard to beat.

This recipe is one of my versions of a sausage and mash style meal. It has a tangy, almost sweet and sour sauce instead of the traditional onion gravy. I love to serve it as pictured with wild spinach and garlic and some mashed potatoes.

Sausages in Onion and Tomato Sauce – The Recipe

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves 4

1 x tbsp olive oil
600 to 800gr / 1.3 to 1.7 lb sausages. I like to use plain pork, something like bratwurst or a breakfast sausage.
2 x large onions sliced into thin rings
3 x large cloves of garlic chopped finely
6 x medium sized ripe tomatoes, chopped roughly
3 x tbsps tomato ketchup
2 x tsps English mustard
1 x tbsp tomato purée
100ml / 4 fl. oz. red wine
100ml / 4 fl. oz. water
1 x tbsp of fresh thyme leaves chopped finely
1 x tbsp honey
Salt and pepper to taste

Sausages in Onion and Tomato Sauce

Method

1. Heat the oil in a deep sauté pan then place the sausages in it, turning them to brown. Leave them on each side a couple of minutes to do this. Make sure your pan is on a relatively high heat so that you get colour.

2. Add the onions and garlic, allow to brown and cook for a couple of minutes.

3. Add the wine and water to deglaze the pan, stir through.

4. Add the tomatoes, ketchup, mustard, tomato purée, thyme, honey and a little salt and pepper. Stir through and bring to the boil. Set the heat to a gentle simmer, cover with a close fitting lid and let the sausages cook for about 15 to 20 minutes or until they are cooked through.

5. Check for seasoning and serve.

Tips and Variations

* The sausages don’t have to be completely covered by the sauce during cooking, about half way up is fine.

* When the sausages are cooked you can reduce the sauce if you want by turning up the heat, taking the lid off and allowing to cook until you get a thicker more concentrated sauce.

* I like to serve these sausages with some boiled potatoes and garlic spinach.



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