Sticky Baked Sausages with Red Onion & Plums
Pre-heat the oven to 190 degrees.
Set a medium shallow, heatproof casserole dish or heavy bottomed frying pan over a medium high heat, and heat the oil until shimmering. Add the sausages and brown all over.
Pour the stock into the pan and deglaze, scraping any browned bits off the bottom of the pan with a wooden spoon. Stir in the maple syrup, red wine vinegar, plums, red onions and a generous amount of salt and pepper.
Transfer to the oven and bake uncovered for 20 minutes until the plums are soft, starting to caramelise, and the sausages and onions are cooked through.
Top tip: We make this in a standard 26cm shallow casserole dish to serve 2 people. To serve 4, double the ingredients in a 30cm dish, but only use 150ml of chicken stock.
Available in store
- 1 tbsp olive oil
- 4 mr peppers sausages
- 100ml chicken stock
- 2 tbsp maple syrup
- 1 1/2 tbsp red wine vinegar
- 6 large plums, pitted and halved
- 2 medium red onions, peeled and in thick wedges
- freshly ground sea salt and black pepper