Ingredients Jump to Instructions ↓

  1. 450 g pork and Stilton sausages

  2. 1 red onion

  3. 1 clove garlic

  4. 1 large red chilli , seeds removed and finely sliced

  5. 100 g brown sugar

  6. 75 ml cider or apple juice

  7. 1 apple

  8. 3 plums

  9. pinches ground ground allspice

  10. 900 g potatoes

  11. 1 tsp vegetable oil

  12. 2 onions , sliced

  13. 1 tsp butter

  14. splashes milk

Instructions Jump to Ingredients ↑

  1. Combine the red onion, garlic, chilli, brown sugar, cider, apple, plums and a pinch of ground allspice; stir well and bring to the boil.

  2. Cover the pan and turn down the heat. Cook until the fruit is soft and the liquid reduced and syrupy -this should take about 25 minutes. Remove from the heat; pour into a sterilised jar and seal. The relish will keep in a refrigerator for a week or so.

  3. To make the mash, peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes, until soft.

  4. While the potatoes are cooking, chop the onions. Heat the oil in a frying pan and soften the onions over a high heat until golden and crisp. Drain and mash the potatoes with a knob of butter and a splash of milk and stir through the onions.

  5. Meanwhile cook the sausages under a preheated grill for 12-15 minutes, turning occasionally until cooked through.

  6. Serve the sausages with the onion mash, and apple and plum spicy relish.


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