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Sticky Sweet and Sour Plums and Sausages

by The Ottolenghi Test Kitchen Team from Ottolenghi Test Kitchen: Shelf Love

This traybake is easy to prepare but results in an out-of-this-world sweet and sour sauce that pairs perfectly with the sausages and potatoes. Serve hot, straight from the oven.

From the book

Yotam Ottolenghi, Noor Murad

Introduction

Here we celebrate plums in all their beautiful red glory. As they cook, they gently break down to create a sweet/sour sauce for the sausages and potatoes. Paired with sticky pomegranate molasses and sour sumac, you can’t really go wrong. Try to source pomegranate molasses from a Middle Eastern grocery store; it should be quite sharp and tangy and not overly sweet.

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Ingredients

5 (750g) red onions, cut into 6 wedges
2 heads of garlic, skin on and each halved widthways
3 (750g) baking potatoes, skin on and each quartered lengthways
120ml olive oil
750g (about 10) red plums, halved and pitted
3 rosemary sprigs
8 pork sausages
3 tbsp apple cider vinegar
90g pomegranate molasses
50g soft light brown sugar
2 tbsp sumac
10g picked parsley leaves, with some stem attached
salt and black pepper

Essential kit

You will need: a 40cm x 30cm roasting tin.

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Method

1. Preheat the oven to 180°C fan.

2. Put the onions, garlic, potatoes, 5 tablespoons of oil, 100ml of water, 1. teaspoons of salt and a good grind of pepper into a large roasting tin roughly 40cm x 30cm in size. Toss everything together, then bake for 35 minutes, stirring halfway through, until the vegetables have softened and started to take on some colour and the water has evaporated.

3. Add the plums (cut side up) and the rosemary, then nestle in the sausages. In a medium bowl, whisk together the vinegar, molasses, sugar, 2 tablespoons of water, 1½ tablespoons of sumac, 2 tablespoons of oil, ½ teaspoon of salt and a good grind of pepper and pour this all over the mixture in the tin. Return to the oven for 40 minutes, carefully turning over the sausages halfway through. Turn the oven temperature up to 200°C fan and roast for 10 minutes more, or until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.

4. Toss together the parsley, the remaining 1. teaspoons of sumac and the remaining tablespoon of oil and dot this all over the sausage mixture. Serve warm, directly from the tray.

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From the book: Ottolenghi Test Kitchen: Shelf Love

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