Red wine sausage bake with herby breadcrumbs

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a roasting tin for 5 minutes in the hot oven, then add the red onions. Give the onions a stir, then top with the sausages in an even layer. Pour in the red wine and stock and roast for 40 minutes. 
2. Meanwhile, combine the fresh breadcrumbs, walnuts and chopped fresh parsley in a bowl. Halfway through cooking, turn the sausages, then add the pomegranate molasses and dried sour cherries (or cranberries). Stir well, then add half the breadcrumb mixture. 
3. Once the sausages are cooked, sprinkle over the remaining breadcrumb mixture in an even layer. Serve with a handful of freshly chopped parsley and steamed green vegetables, if you like.