Baked sausages with prunes and walnut gremolata
- March 2008
- Serves 8
- Takes 15 minutes to make and 40 minutes in the oven
Try Diana Henry’s recipe of sausages baked with prunes, red onions and red wine and served with a walnut gremolata.
- 33.2g (10.9g saturated)
- 27g (18.1g sugars)
- 2 red onions, finely sliced
- 250g large ready-to-eat prunes
- 3 bay leaves
- 2 tbsp olive oil
- 16 good-quality, fat pork sausages
- 400ml red wine
- 100ml crème de cassis (blackcurrant liqueur)
For the gremolata
- Coarsely grated zest of 1 small orange
- 2 garlic cloves, finely chopped
- Small handful fresh flatleaf parsley leaves, finely chopped
- 25g walnuts, lightly toasted and finely chopped
- Preheat the oven to 200°C/fan180°C/gas 6. Scatter the onions, prunes and bay leaves in the base of a large roasting tin. Season and mix in half the oil. Lay the sausages on top in a single layer and drizzle over the remaining oil. Mix the wine and cassis and pour around the sausages. Roast in the hot oven for about 40 minutes, turning the sausages occasionally so they colour evenly. Make sure the prunes are not on top or they’ll burn – once the sausages are cooked and the wine sauce is reduced and sticky, you can stir things around so that the prunes are more visible.
- Meanwhile, mix all the gremolata ingredients in a bowl and set aside.
- Take the sausages in the roasting tin to the table or transfer to a warm serving dish and scatter over the gremolata. Serve with the lentils and potatoes.
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