Sticky sausages with a creamy sauce from Nigel Slater’s ” Real Food”. Serve with very smooth and sloppy mashed potatoes.
Ingredients
- 3 medium spanish onions peeled and finely sliced
- 75 g butter
- 8-12 plump herby sausages
- a little dripping, lard or groundnut oil
- 275 ml double cream
Servings:
Instructions
- Cook the onions slowly in the butter in a shallow pan over a low heat for thirty minutes or so until they are coloured but not browned, Stir from time to time, but let a thick sticky goo develop under them.
- Start to fry the sausages slowly in a heavy frying pan with a little of the fat. They will take a good twenty five minutes. Turn from time to time so they colour nicely on all sides, becoming sticky and caramalized.
- When the onion is soft enough to squash between your fingers stir in the cream, mixing in the goo at the bottom. Season with just a little salt and pepper. When the cream has bubbled a little and the sauce is a deep ivory beige, serve it with the hot sausages.
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