Sticky sweet-and-sour plums and sausages

Name: Sticky sweet-and-sour plums and sausages
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Cuisine: British, European
Ingredients: 5 red onions, peeled and cut into 6 wedges each (750g); 2 heads garlic, cut in half widthways; 3 baking potatoes, skin-on, cut into quarters lengthways (750g); 120ml olive oil; Salt and black pepper; 600g plums, halved and stoned; about ten plums, the wight is net after stones have been removed; 3 rosemary stalks, leaves picked and stems discarded; 8 pork sausages; 3 tbsp apple cider vinegar; 90g pomegranate molasses; 50g soft brown sugar; 2 tbsp sumac; 2½ tbsp (10g) parsley, picked leaves with soft stalks attached

5 steps

Prep:25minCook:1h 35min

This one-tray bake celebrates plums in all their red glory, as they slowly break down into a sweet-sour sauce for sausages and potatoes. Use any kind of sausage you like here: duck or chicken would work well, as would vegetarian ones.

Updated at: Thu, 17 Aug 2023 06:37:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1052.7 kcal (53%)

Total Fat68.4 g (98%)

Carbs81.4 g (31%)

Sugars37.6 g (42%)

Protein26.3 g (53%)

Sodium1455.8 mg (73%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750gred onions

peeled and cut into 6 wedges each

2 headsgarlic

cut in half widthways

750gbaking potatoes

skin-on, cut into quarters lengthways

120mlolive oil

salt

black pepper

600gplums

halved and stoned, the wight is net after stones have been removed

3rosemary stalks

leaves picked and stems discarded

8pork sausages

3 Tbspapple cider vinegar

90gpomegranate molasses

50gsoft brown sugar

2 Tbspsumac

10gparsley

picked leaves with soft stalks attached

Instructions

Step 1

Heat your fan oven to 180C.

Step 2

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.

Baking dish

Step 3

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.

Bowl

Whisk

Baking dish

Step 4

Turn up the fan oven to 200C and roast for 10 minutes more, until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.

Baking dish

Step 5

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.

Baking dish