Bangers with Onion Jam.

Onion jam is delicious either hot or cold, and is an excellent accompaniment to sausages, cold meats, roasts, or just about any cooked meat.


A little oil.

3 onions, thinly sliced.

2 tablespoons brown sugar.

1 cup beef stock.

Salt to taste.

Cayenne pepper to taste.

1 tblsp balsamic vinegar.

1 tblsp Dijon mustard.

25g butter.

2 tblsp oil.

6 sausages.


Heat a little oil in the bottom of a pan and gently fry the onion, adding the sugar, until the onion is brown. Add the cayenne pepper, salt, stock and vinegar and bring to the boil. Reduce the heat to the lowest level and allow to cook, uncovered, for 45 minutes, stirring occasionally. Stir in the mustard, cook through for two or three minutes, then place in a container in a cool place. Leave for at least three hours.

Preheat the oven to 220°C. Melt the butter and oil in an iron skillet over and brown the sausages. Place in the oven for ten minutes, remove, turn, replace and cook for another ten minutes. Remove and keep warm. Use the melted butter/oil mixture as the basis for gravy and serve the sausages with mashed potatoes, green peas and onion jam on the side.


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