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Nutrition Facts
Serving Size 1 (187g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 267
Calories from Fat 169		(63%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.1g
Cholesterol 50mg		16%
Sodium 391mg		16%
Potassium 369mg		10%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 1.9g	7%
	Sugars 4.0g
Protein 10.0g		19%
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By: JustJanS

Sticky Onion Marmalade Sausages

Recipe #193505 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Ozzy
Nov 2, 2006

These are unbelievable! I love sausage and mash and this is a favorite of mine, the longer you cook it the thicker the sauce gets so cook according to your taste. I have also made this marmalade to eat cold with cheese and crackers instead of a pickle - delish either way.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons butter
4 onions, thinly sliced
12 spring onions, thinly sliced (green onions)
8 garlic cloves, thinly sliced
1/2 cup merlot (red wine)
1/4 cup balsamic vinegar
6 sausages

Directions

1
Brown sausages in a pan then drain and put to one side but keeping warm.
2
Melt butter in a pan, then add the onions, spring onions/green onions, and garlic.
3
Cook over high heat, stirring, for 10 minutes, until onions are soft.
4
Add the red wine and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
5
Add the sausages to the onion marmalade in the pan and coat thoroughly then remove from pan and serve.

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Featured Reviews for This Recipe

From: luvcook'n

On Nov 11, 2006

This is really wonderful! We had it with hot Italian sausages. Can't wait to try it with other kinds. I can see how it would be marvelous with cheese and crackers. Will be making this over the Christmas holidays for sure! Thank you for sharing!

1 person found this review helpful

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From: Talicca

On Dec 1, 2006

This was great, especially for such a simple, no-fuss kind of recipe. I didn't have merlot, but just subbed another red wine I had hanging around, and it turned out great. I used kangaroo sausages, and the sweetness of the balsamic vinegar and the wine offset them perfectly. I served them on a bed of mashed pumpkin with steamed broccoli and cauliflower. Delish!

1 person found this review helpful

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From: Jen T

On Nov 29, 2006

I made this with thick beef sausages that I pre boiled first to remove most of the fat. I am not a fan of sausages but DH loves them so I made these to please him. The sauce has a nice flavour and went well over mashed potatoes. Another 'keeper' for us