A favourite tray bake from Yotam Ottolenghi. Any sort of sausage will work well , including vegetarian ones.
Ingredients
- 750 g red onions peeled and cut into 6 wedges each
- 2 heads garlic cut in half widthways
- 750 g Baking Potatoes skin-on, cut into quarters lengthways
- 120 ml olive oil
- salt and black pepper
- 750 g plums ( i.e about 10), halved and stoned
- 3 rosemary stalks leaves picked and stems discarded
- 8 pork sausages
- 3 tbsp apple cider vinegar
- 90 g pomegranate molasses
- 50 g soft brown sugar
- 2 tbsp sumac
- 2 1/2 tbsp parsley picked leaves with soft stalks attached,
Servings:
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6. Put the onions, garlic, potatoes, five tablespoons of oil, 100ml water, a teaspoon and a half of salt and a good grind of pepper in a large roasting tin (roughly 40cm x 30cm).
- Toss together, then bake for 35 minutes, stirring once halfway, until the vegetables have softened and started to take on some colour and the water has evaporated.
- Lay the plums cut side up in the tray, add the rosemary leaves, then nestle in the sausages. In a medium bowl, whisk the vinegar, molasses, sugar, two tablespoons of water, a tablespoon and a half of sumac, two tablespoons of oil, half a teaspoon of salt and a good grind of pepper.
- Pour this all over the contents of the tray, then return to the oven for 40 minutes, turning the sausages once halfway, so they cook and colour evenly.
- Turn up the oven to 220C (200C fan)/425F/gas 7 and roast for 10 minutes more, until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.
- Toss the parsley with the remaining teaspoon and a half of sumac and remaining tablespoon of oil, dot all over the sausage mixture, then serve warm straight from the tray.
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