Pork And Stilton Sausages With Onion Mash, And Apple And Plum Spicy Relish
Not too tricky
- 450g (1lb) Pork and Stilton sausages
For the Relish
- 1 Red onion, peeled and finely sliced
- 1 Clove garlic, finely chopped
- 1 Large red chilli, de-seeded and finely sliced
- 100g (4oz) Soft brown sugar
- 75ml (5tbsp) Cider or apple juice
- 1 Eating apple, peeled, cored and sliced
- 3 Plums, stoned and quartered
- 1 Pinch ground allspice
For the Mash
- 900g (2lbs) Potatoes
- 5ml (1tsp) Oil
- 2 Onions, sliced
- 1 Knob of butter
- 1 Splash of milk
Place in a pan 1 red onion, peeled and finely sliced, 1 clove garlic, finely chopped, 1 large red chilli, deseeded and finely sliced, 100g (4oz) soft brown sugar and 75ml (5tbsp) cider, 1 eating apple, peeled, cored and sliced, 3 plums, stoned and quartered, and a pinch ground allspice, stir well. Bring to the boil.
Cover the pan and cook on a reduced heat until the fruit is soft and the liquid reduced and syrupy, approx 25 minutes. Remove from heat and pour into a sterilised jar and seal. Keeps in a refrigerator for a week or so.
To make the mash, peel 900g (2lb) potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until, soft.
While cooking heat 5ml (1tsp) oil in a frying pan and cook 2 onions, sliced over a high heat until golden and crispy.
Drain and mash the potatoes with a knob of butter and a splash of milk and stir through the onions.
Meanwhile cook 450g (1lb) pork and apple sausages under a preheated grill for 12-15 minutes, turning occasionally until cooked through.
Serve the sausages with the onion mash, and apple and plum spicy relish.