AT A GLANCE
This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.
|01||Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.|
|02||Combine sugar, vinegar and 250ml water in a wide-based saucepan, bring to a gentle simmer, add pumpkin and spices and cook, gently shaking the pan occasionally (be careful not break up pumpkin), until liquid is thick (10-15 minutes).|
|03||Meanwhile, heat oil in a frying pan, add onion, speck and sage and sauté until onion is soft and speck is golden (4-5 minutes). Add apple and cook until apple is just tender (3-4 minutes). Add mixture to pumpkin and gently combine. Serve with smoked sausages such as kransky or bockwurst.|
Note Speck is available from select butchers. If unavailable, substitute pancetta.