Grilled Norfolk sausages with crushed peas and onion marmalade

by Galton Blackiston
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servings4
35 minutes

Ingredients

Pork sausages & onion marmalade

  • 12 pork sausages
  • 2 tbsp of red wine vinegar
  • 2 tbsp of brown sugar
  • 2 large onions, peeled and very thinly sliced
  • salt
  • black pepper, freshly ground
  • 2 tbsp of olive oil

Crushed peas

  • 200g of peas
  • 1 knob of butter
  • 1 dash of double cream

Method

1
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