Ingredients
3 Spanish onions
peeled, cut into wedges
150g bacon or speck
thickly diced
1 tbsp olive oil
2 cloves garlic
sliced
8 sage leaves
8 good-quality pork sausages
2 tsp balsamic vinegar
1 cup chicken stock
(375ml)
2 tsp honey
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 baking pan
Instructions
- Preheat oven to 190°C conventional (170°C fan-forced). Toss onions and bacon in oil and place in a baking pan. Season well and bake for 15 minutes.
- Remove from oven, add garlic and sage and stir to combine.
- Place sausages in a single layer on top of onion mixture and return to oven for 25-30 minutes. Turn halfway through to brown evenly.
- Once sausages are done, remove to a plate and keep them warm.
- Place baking pan onto the stove top over medium heat. Add vinegar and stir well to deglaze the pan.
- After 30 seconds, pour in stock and simmer for 5 minutes.
- Add honey and combine well. Season if required.
- Serve sausages with mashed potatoes and steamed green vegetables, with bacon and onion sauce spooned over the top.
Notes
Tip
Recipe by Greer Worsley, who blogs at Typically Red.
Variation
I used thick English-style pork sausages here but any good quality sausage would be fine. Thin sausages will require a shorter baking time.
Variation
If you can't find thick-cut bacon, purchase a piece of speck and slice it to your desired thickness.
