An easy traybake recipe for pork sausages from Ravinder Bhogal. Serve with rice or vegetables, or in hot dog rolls.
Ingredients
- 8 good quality pork sausages duck or lamb sausages also work well
- 4 red onions peeled and cut into thick wedges
- 1 star anise
- 1 whole garlic head cut in half horizontally
- 1 long red chilli split in half
- 2 strips orange rind pared off with a peeler
- sea salt and black pepper
- 1 heaped tsp five spice powder
- 1 tbsp Neutral oil such as rapeseed
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 100 ml Shaoxing wine or dry sherry
- 250 g black cherries halved and stoned
Servings:
Instructions
- Heat the oven to 180C (160C fan)/350F/gas 4. Put the sausages, onions, star anise, garlic, chilli and orange peel into a roasting tin, season, then sprinkle the five-spice powder on top. Drizzle over the oil, toss until well coated, then roast for 15 minutes.
- Meanwhile, make the sauce. Mix the maple syrup, soy, Shaoxing wine and 50ml water in a bowl. Scatter the cherries over the mixture in the sausage tin, then pour over the liquid from the bowl.
- Turn up the oven to 200C (180C fan)/390F/gas 6 and cook for a further 10–12 minutes, until nicely browned and caramelised.
- Serve the sausages with rice or vegetables or scoop them into hotdog rolls.
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