Happy Madaraka Day! It’s a new month and it feels like we were celebrating the start of May only a few days ago. As usual, we’ve got something you can whip up quickly in the kitchen to celebrate the day with your family. This sticky bangers recipe doesn’t require much; you’ll just need Highland Castle Farms traditional sausages and a few more ingredients which you can order via Greenspoon. And with some mash potatoes and peas to serve, this light meal is what an afternoon needs.
- 1 large onion, sliced
- 2 fennel heads, chopped roughly
- 4 tbsp olive oil
- salt and pepper
- 1 punnet of red grapes
- 1 teaspoon fennel, coriander, cumin or caraway seeds (or all), lightly crushed
- 2 packets of Highland Castle Farms Traditional sausages
- ½ cup parsley, chopped roughly
- 2 tbsp chopped chives
- 2 teaspoons rice vinegar or sherry vinegar to taste
- Mustardy mashed potatoes to serve (see online)
- Minty peas to serve
- Heat the oven to 200°C. On a large baking sheet, toss together the onion slices, fennel, 2 tbsp of the olive oil, salt and pepper, and spread in an even layer. Roast for 12 minutes until the onions are cooked through. Then add the grapes, seeds, and remaining 2 tbsp oil to the pan, and toss well.
- Spread in an even layer and nestle the sausages into the mix. Roast until the sausages are brown and golden – around 25 – 30 minutes – flipping the sausages and tossing the grapes, onions and fennel half way through.
- When ready, add the herbs and toss through the sausage mix, and then serve with the mustardy mash and minty peas.
- Pour the vinegar into the baking tray and scrape up the brown bits to create a rough sauce, and then pour it over the sausages and potatoes.
You can pair this meal with the St. John’s Blood and Courage Road Shiraz, available from Dion Wines and Spirits.