Grilled salsiccia with agrodolce sauce

AT A GLANCE

  • Serves 6 people

Make sure you use a quality Italian pork sausage (and one that has a bit of chilli in it, too). The flavours will work perfectly with this sweet and sour tomato sauce.

  • 50 ml red wine vinegar
  • 2 tbsp currants
  • 2 tbsp extra-virgin olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 400 gm canned cherry tomatoes
  • ½ tsp brown sugar
  • 2 tbsp pine nuts, toasted
  • 4 spicy pork Italian sausages (about 400gm)
01   Combine vinegar and currants in a small non-reactive bowl and set aside until currants are plump (10-15 minutes).
02   Heat a large frying pan over medium heat, add half the oil, all the onion and all the garlic and stir occasionally until soft (7-10 minutes). Add tomato and stir occasionally until thick (5-7 minutes). Add sugar, pine nuts, currants and vinegar, stir, season to taste and set aside.
03   Heat remaining olive oil in a large frying pan over medium-high heat, add sausage and turn occasionally until golden and cooked through (7-10 minutes). Remove from heat, slice thickly and serve immediately with sauce.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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