Nutrition Facts
4 servings
4
Recipe for Sausages and Roasted Plums with Sweet and Sour Sauce
The original title of this recipe, "sticky sweet-and-sour plums and sausages," literally translates to "sticky sweet-and-sour plums and sausages," which didn't sound very appealing... However, it's divine! You can use any type of sausage, but preferably not too smoky.
Ingredients
4 red onion, peeled and cut into 6 wedges each (net weight 750g)
2 garlic heads, cut in half widthwise
4 oven-baked potatoes (750 g), with the skin, cut into wedges lengthwise
10 olive oil
750 plum (10-12), cut in half and pitted (net weight 600 g)
3 fresh rosemary leaves
4 Toulouse sausage or knife-cut sausage
3 apple cider vinegar
5 Pomegranate molasses
50 honey
25 leafed parsley (10 g)
Directions
1
Preheat the oven to 180°C with fan (200°C in conventional mode or 6-7). Peel and cut the red onions into 6 wedges. Rinse and dry the potatoes, cut them into wedges lengthwise without peeling. Cut the heads of garlic in half horizontally.
2
Place the garlic, onions, and potatoes in a large roasting dish (30 x 40 cm). Season generously with salt and pepper, drizzle with 5 tablespoons of olive oil and 100 ml of water. Mix and bake for 35 minutes, stirring once halfway through. The vegetables should have softened and started to brown, and the water should be almost evaporated.
3
Wash, dry, and cut the plums in half to remove the pit in the meantime. Prepare the sauce: in a large bowl, whisk the vinegar with the molasses, honey (or brown sugar), two tablespoons of water, one and a half tablespoons of sumac, two tablespoons of oil, half a teaspoon of salt, and a generous grind of pepper. Pomegranate molasses can be found in Middle Eastern stores or gourmet grocery stores. At worst, make it yourself with the seeds of two pomegranates, blended and strained, which you cook down for about 25 minutes.
4
Place the plums in the dish, cut side up. Add the rosemary leaves and the sausages. Pour the sauce over the contents of the dish and return to the oven for 40 minutes, turning the sausages once at halfway through cooking to ensure they cook and brown evenly.
5
Preheat the oven to 200°C with a fan (220°C without a fan or gas mark 7) and continue baking for an additional 10 minutes, until everything is nicely golden, the plums are softened, and the sauce is bubbling and sticky.
6
Finally, remove the parsley leaves and mix them with the remaining sumac and a last tablespoon of oil. Spread this mixture over the sausages, then serve hot directly in the dish.
Ingredients
Ingredients
4 red onion, peeled and cut into 6 wedges each (net weight 750g)
2 garlic heads, cut in half widthwise
4 oven-baked potatoes (750 g), with the skin, cut into wedges lengthwise
10 olive oil
750 plum (10-12), cut in half and pitted (net weight 600 g)
3 fresh rosemary leaves
4 Toulouse sausage or knife-cut sausage
3 apple cider vinegar
5 Pomegranate molasses
50 honey
25 leafed parsley (10 g)
Directions
Directions
1
Preheat the oven to 180°C with fan (200°C in conventional mode or 6-7). Peel and cut the red onions into 6 wedges. Rinse and dry the potatoes, cut them into wedges lengthwise without peeling. Cut the heads of garlic in half horizontally.
2
Place the garlic, onions, and potatoes in a large roasting dish (30 x 40 cm). Season generously with salt and pepper, drizzle with 5 tablespoons of olive oil and 100 ml of water. Mix and bake for 35 minutes, stirring once halfway through. The vegetables should have softened and started to brown, and the water should be almost evaporated.
3
Wash, dry, and cut the plums in half to remove the pit in the meantime. Prepare the sauce: in a large bowl, whisk the vinegar with the molasses, honey (or brown sugar), two tablespoons of water, one and a half tablespoons of sumac, two tablespoons of oil, half a teaspoon of salt, and a generous grind of pepper. Pomegranate molasses can be found in Middle Eastern stores or gourmet grocery stores. At worst, make it yourself with the seeds of two pomegranates, blended and strained, which you cook down for about 25 minutes.
4
Place the plums in the dish, cut side up. Add the rosemary leaves and the sausages. Pour the sauce over the contents of the dish and return to the oven for 40 minutes, turning the sausages once at halfway through cooking to ensure they cook and brown evenly.
5
Preheat the oven to 200°C with a fan (220°C without a fan or gas mark 7) and continue baking for an additional 10 minutes, until everything is nicely golden, the plums are softened, and the sauce is bubbling and sticky.
6
Finally, remove the parsley leaves and mix them with the remaining sumac and a last tablespoon of oil. Spread this mixture over the sausages, then serve hot directly in the dish.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH