Grilled Sausages, Crushed Peas & Onion Marmalade

by Galton Blackiston

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 35 minutes

INGREDIENTS

PORK SAUSAGES & ONION MARMALADE
12 pork sausages

2 tbsp of red wine vinegar

2 tbsp of brown sugar

2 large onions, peeled and very thinly sliced

salt

black pepper, freshly ground

2 tbsp of olive oil

CRUSHED PEAS
200g of peas

1 knob of butter

1 dash of double cream

METHOD

1. Place the sausages on a tray lined with foil and place under a grill. Cook until golden brown and cooked through

2. While the sausages are cooking, make the onion marmalade. Heat the oil in a saucepan, add the onions and cook over a moderate heat until browned

3. Add the sugar and vinegar. Turn the heat down and continue cooking until the liquid has evaporated and the onion marmalade has become a rich dark brown colour. Season to taste

4. For the crushed peas, bring a pot of salted water to the boil. Cook the peas in the water until tender, approximately 3 minutes. Drain and transfer back to the pan. Add in the butter and cream and roughly blitz with a hand blender

5. To plate, put a mound of crushed peas on a serving plate and top with the sausages and the onion marmalade