It has been a long month absent from the kitchen…a month of TLC from my mother looking after me…but I am extremely happy to be back in action – still on crutches…
This receipe inspired by #ottolenghi comes at the right time in summer…the plums are nice and ripe and the temperatures are no longer that high so that turning the oven is again feasible.
The plums can be substituted with any stone fruit…they are however tangy enough to break the fat of the sausages rather than adding a layer of sweetness.
Sweet-and-sour plums and sausages one-tray-bake
- 3 large red onions cut into wedges
- 2 large garlic cloves cut into fairly large pieces
- 10 middle sized new potatoes cut into quarters with skin on
- 120 ml olive oil
- 12 plums remove the stones and cut them into half
- 5 rosemary stalks discard the stems and use the leaves only
- 3 sausages cut into 2cm chunks any sausage you feel like using will work perfectly
- 3 table spoons white balsamic vinegar
- 2 table spoons liquid honey maple syrup or pomegranate molasses would also work well
- 2 table spoons brown sugar
- 1 bio lemon cut into wedges or 2 table spoons of sumac
- parsley finely chopped
- salt and pepper
- Combine the onions, potatoes and garlic with 5 table spoons of olive oil, 1 dl water as well as salt and pepper. Heat the oven to 180 degrees and roast the vegetables for 30 mins. Stir from time to time.
- Mix the vinegar, honey and each two table spoons of water and oil with salt and pepper in a small bowl. Set aside.
- Once the potatoes and onions are soft (this should take about 30 mins), add the plums, sausages, lemon and rosemary leaves before pouring the vinegar/honey mixture onto the tray.
- Bake for another 30-40 minutes until the sausages are nice and brown and the plums have fallen apart. Also here, stir from time to time.
- Serve warm from the oven with the chopped parsley as decoration.