This Ottolenghi Sticky sweet and sour plums and sausages recipe appeared in the Autumn edition of Waitrose Food magazine, adapted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi. I have several of his recipe books and cook frequently from them as the recipes are just soooo good. This one is no exception, caramelised onions, rosemary, sticky garlic and the smokey taste of roast garlic, potatoes and sausages, never mind the caramelised plums. Once you make this sausage and plum recipe it will become a staple weekly dinner. If you don’t like the sound of the combo – try it – trust me it is absolutely divine. Serves 4-6.
- 5 red onions, cut into 6 wedges
- 2 bulbs garlic, unpeeled, halved widthways
- 3 baking potatoes, unpeeled each quartered lengthways
- 120ml olive oil
- 2 tsp salt
- 750g plums (about 10), halved and pitted
- 3 rosemary sprigs
- 8 pork sausages
- 3 tsp apple cider vinegar
- 90g pomegranate molasses
- 50g light brown soft sugar
- 2tbsp sumac
- 10g flat leaved parsley leaves, with some stem attached
- Put the onions, garlic, potatoes, 5tbsp oil, 100ml water, 1½ tsps salt and a grind of black pepper into a large roasting tray (around40x30cm). Toss everything in the oil then place in the top oven at around 200ºC for around 35 minutes (adjust time to cook if you oven is lower or higher). You can start on the top runner and move down to speed up the roasting process. Remember that the Everhot cooks from the bottom. When the veg are soft and have taken on some colour (plus the water has evaporated) remove from the oven.
- Add the plums (cut-side up) and rosemary, then nestle in the sausages.
- In a medium sized bowl, whisk together the vinegar, molasses, sugar 2 tbsp water, 1½ tbsp sumac, 2 tbsp oil, ½ tsp salt and a good grind of pepper. Pour the mixture over the veg, plum and sausages in the tin and place back in the top oven (near the bottom) for around 45-50 minutes, turning the sausages half-way through. Check it every now and again to make sure the sausages and veg are not browning too much. You want to see a reduced bubbly sauce, soft plums and the sausages cooked through.
- Toss the parsley together with the remaining ½ tbsp sumac and the final 1tbsp oil and dot this over the sausage mixture. Serve warm directly from the tin – saves on washing up though I am sure Ottolenghi does not worry about that. Serve with peas or green veg of you choice.