The sweetest caramelised onions come to those who wait – be patient when making this sausage and onion casserole and the results will be worth it. We love the addition of balsamic vinegar. Serve with buttery mash for a hearty dinner.
Balsamic vinegar is a really versatile ingredient – test it out in this healthy dinner featuring sausages, puy lentils and veggies.
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Ingredients
- Glug olive oil
- Knob of butter
- 2 red onions, sliced
- 4 banana shallots, quartered
- 2 tbsp balsamic vinegar
- 2 tsp sugar
- 8 good quality pork sausages
- 150ml fresh chicken or vegetable stock
- 150ml white or red wine
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Method
- Heat a glug of oil and a knob of butter in a large sauté pan or shallow flameproof casserole and cook the onions over a low-medium heat for 20 minutes, stirring occasionally. Add the balsamic vinegar and sugar, then stir and cook for 10 minutes more until the onions are sticky and caramelised.
- Meanwhile, heat the grill to medium-high, put the sausages in a grill pan and cook for around 10-15 minutes, turning, until browned all over.
- Add the browned sausages to the pan of caramelised onions,then turn to coat in the sticky onions. Pour in the stock and wine, then bubble for 10-15 minutes to form a syrupy gravy. Serve with mash and any buttered green veg you fancy.
Nutrition
- 429kcals Calories
- 31.5g (11.4g saturated) Fat
- 16.6g Protein
- 11.9g (9.8g sugars) Carbs
- 2.1g Fibre
- 1.6g Salt
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