Place the sausages on a tray lined with foil and place under a grill. Cook until golden brown and cooked through
12 pork sausages
2
While the sausages are cooking, make the onion marmalade. Heat the oil in a saucepan, add the onions and cook over a moderate heat until browned
2 tbsp of olive oil
2 large onions
2 tbsp of brown sugar
2 tbsp of red wine vinegar
salt
black pepper
3
Add the sugar and vinegar. Turn the heat down and continue cooking until the liquid has evaporated and the onion marmalade has become a rich dark brown colour. Season to taste
4
For the crushed peas, bring a pot of salted water to the boil. Cook the peas in the water until tender, approximately 3 minutes. Drain and transfer back to the pan. Add in the butter and cream and roughly blitz with a hand blender
200g of peas
1 knob of butter
1 dash of double cream
5
To plate, put a mound of crushed peas on a serving plate and top with the sausages and the onion marmalade