Red wine sausage bake with herby breadcrumbs
- Published: 21 Feb 18
- Updated: 18 Mar 24
This easy tray bake sees sausages and onions cooked in red wine until caramelised and then topped with a crunchy herb and breadcrumb topping. Take your weeknight dinners up a notch.
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Ingredients
- 2 tbsp vegetable oil
- 2 red onions, cut into wedges
- 2 x 400g packs of British free-range pork sausages
- 400ml red wine
- 150ml chicken stock
- 50g fresh breadcrumbs
- 25g finely chopped walnuts
- Half a bunch of finely chopped fresh parsley
- 2 tbsp pomegranate molasses
- 60g dried sour cherries (or cranberries)
- Handful of freshly chopped parsley (optional)
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a roasting tin for 5 minutes in the hot oven, then add the red onions. Give the onions a stir, then top with the sausages in an even layer. Pour in the red wine and stock and roast for 40 minutes.
- Meanwhile, combine the fresh breadcrumbs, walnuts and chopped fresh parsley in a bowl. Halfway through cooking, turn the sausages, then add the pomegranate molasses and dried sour cherries (or cranberries). Stir well, then add half the breadcrumb mixture.
- Once the sausages are cooked, sprinkle over the remaining breadcrumb mixture in an even layer. Serve with a handful of freshly chopped parsley and steamed green vegetables, if you like.
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- Recipe from Janaury 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 817kcals
- Fat
- 52.4g (17.2g saturated)
- Protein
- 31.5g
- Carbohydrates
- 33.9g (21.2g sugars)
- Fibre
- 4g
- Salt
- 2.8g
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