The funny thing about our making-of; I had my wisdom teeth removed on Tuesday. Come Thursday, I was all gung ho to eat some real food. I made the mashed potato but then the pain killers I took an hour ago kicked in and I was stuck on the couch while W. took over. I couldn’t even drain the potatoes. My hand-eye co-ordination was that whacked out. Those American drugs eh. The plus side, I was assured W. can still follow a recipe and I haven’t turned his brain to gobblegook.
The best thing is, this is such a week day meal. Quick and satisfying. I was a bit hesitant of adding two onions to five sausages but it was great. It caramelises down to a yum sauce.
Prep time – 10 minutes
Cook time – 25 minutes
Ingredients:
- 1 tbsp olive oil
- 450g good quality pork sausages
- 2 onions, sliced
- 1 garlic clove, minced
- 1 tsp fennel seeds
- 100g/4oz red grapes
- 2 tbsp red wine vinegar (balsamic will do in a fix)
- Pre-made mashed potato made any way you like
Directions:
- Heat olive oil in large frying pan set over a medium heat. Tip in sausages, cook for 10 mins over medium/high heat, turning every so often. Stir in onions, then leave to cook five mins more until sausages are browned and onions are softened.
- Add minced garlic, fennel seeds & grapes and cook for 5 more minutes, stirring often. The grapes should start to soften. Pour over vinegar and swirl aroud pan (The fancy word for this is deglazing). Cook for a few more minutes until onions are sticky.
- Serve with reheated mash.
If I recall, it’s you, Loganator, that’s the journalist. I’m changing roles.
That quote is completely out of context. I was talking about the DIY fireworks, which are nicknamed “bangers”, “mashers”, etc.
I can never trust a journalist again.
You are such a drama king. And I shall quote: “Send me the bangers/mash/grapes/onion recipe!!! The triple exclamation mark is how badly I want to try it out. I’d love to blog it. Sounds like an interesting combo hit.”
WTF Tash!? I told you this recipe in CONFIDENCE and you go posting it on the interwebz for anyone to just come along and cook it themselves? Not cool, not cool at all. Consider our friendship over.
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Hey click on the link! Totally the best recipes ever, like the Pizzurger and the fluffernutterbutter sandwich and spam sushi!
Thanks for the compliment Amanda! You really don’t need to chop the grapes because the heat makes them go flat and soft, like onions, but if you want a completely smooth sauce, you can chop the grapes and dice the onions.
love your blog, & this recipe sounds delish! just one question- do you chop the grapes up at all?