A hearty Italian supper from ” Cook Simple” by Diana Henry.
Ingredients
- 3 tbsps A glug of light olive oil
- 8 fat spicy Italian sausages
- 1 onion peeled and coarsely chopped
- 55 g pine nuts
- 2 tsp dried chilli flakes
- 55 g currants
- 2 tbsp red wine vinegar
- 1 tbsps caster sugar
- 425 ml chicken stock
- salt and pepper to serve
- 1 bay leaf
- a couple of sprigs thyme
- 1 tbsp flat leaf parsley, coarsely chopped
- 2 tbsps capers drained
Servings:
Instructions
- Heat the olive oil in a saute pan or flame proof shallow casserole dish. Fry the sausages to brown on all sides. Reduce the heat and add the onion. Cook gently until soft.
- Add the pine nuts and cook until lightly coloured, then add all the other ingredients excvept the capers and bring to the boil.
- Put in an oven preheated to 180 C, 160 Fan gas 4. Cook, uncovered, for 30 minutes until the sausages are done. Stir in the capers and serve.
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