A simple but delicious combination of local sausages and Peachey’s onion marmlade:
Ingredients
- 6 Cannells pork sausages
- 4 tablespoons Peachey’s Preserves onion marmalade
- 2-3 tablespoons red wine
Recipe
Bake the sausages in the oven until almost done. Place the onion marmalade on top of the sausages and finish off.
Remove the sausages and stir 2-3 tablespoons of red wine into the pan juices for the gravy.
Serve with mashed potato.
Recipe card
