Sausages and Sweet Potato Chips

Serves 4

This calls for onion marmalade, which may be hard to find in American stores. We include the recipe for making it. The dish is great. The leftovers are awesome: we sliced the sausages and heated the leftovers in the microwave for 30 seconds, then toasted whole wheat bread and spread it with apple butter. Put the leftover sausage and onions on the toast. We were unable to salvage any chips – we ate them all.

Onion Marmalade

1-2 big Spanish Onions, sliced thin

2 tbsp Better Butter or 1 tbsp each butter and olive oil

2 tsp balsamic or sherry vinegar


The Dish

2 large orange sweet potatos (800g/1¾ lb) peeled and cut in small wedges

3 tbsp extra virgin olive oil

8 plump sausages (we use Boulder Sausage German Brand Sausage)

12 oz/365 g jar Onion Marmalade

Preheat oven to 400º F/200º C

Onion Marmalade:

  1. Place onion slices in a heavy, non-stick pan with the oil/butter mixture and cook slowly for 40 minutes, stirring occasionally until onions are caramelized.
  2. Add the vinegar and a few grinds of black pepper and cook for another 20 minutes.

The Dish

  1. Put sweet potatoes in a single layer in a baking pan and drizzle with 2 tbsp of the oil. Coat the wedges with oil and bake for 40-45 minutes or until soft and crisp.
  2. About halfway through the baking, heat the remaining 1 tbsp of oil in a frying pan and cook the sausages slowly for 20 minutes until cooked through, tuning regularly.
  3. If you are making your own onion marmalade:
  4. When sausages are done add them to the marmalade.
  5. Pour off most of the fat and deglaze the pan with ¼ cup white wine and ¼ cup chicken or vegetable broth. Reduce to a light gravy
  6. Add sauce to the onions and sausage.

If you have onion marmalade in a jar:

  1. Remove the sausages to a plate and keep warm.
  1. Pour off most of the fat and deglaze the pan with ¼ cup white wine and ¼ cup chicken or vegetable broth. Reduce to a light gravy
  1. Return the sausages to the pan and add the onion marmalade. Stir well and heat through.

Sprinkle the chips with salt and serve with the sausages and gravy.

Source: Adapted from "BBC Good Food", February 2003.


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