I had an idea about marinading sausages for the current CookingBites Recipe Challenge. I looked at what I had available. In terms of alcohol, my first port of call (pun intended), I had wine, sherry or port. The port had been around since Christmas, so I thought ‘Why not? It needs to be used!’.
This turned out to be a very simple recipe with only a few ingredients. It produces a sweet and rich sauce. I served it with braised cabbage and crispy mini roasted potatoes. Mashed potatoes would be good instead.
Ingredients (serves 2)
6 pork sausages
200 ml port
Zest and juice of 1/2 an orange
2 large red onions
3 tbsp vegetable oil
1 tbsp flour
1/2 tsp Marmite or 1 tbsp concentrated beef stock
A few sprigs of fresh thyme
Salt and pepper to taste
Method
This turned out to be a very simple recipe with only a few ingredients. It produces a sweet and rich sauce. I served it with braised cabbage and crispy mini roasted potatoes. Mashed potatoes would be good instead.
Ingredients (serves 2)
6 pork sausages
200 ml port
Zest and juice of 1/2 an orange
2 large red onions
3 tbsp vegetable oil
1 tbsp flour
1/2 tsp Marmite or 1 tbsp concentrated beef stock
A few sprigs of fresh thyme
Salt and pepper to taste
Method
- Pierce the sausages all over with a sharp knife. Place the sausages in a freezer bag and pour the port mixed with orange zest and juice over them. Seal the bag (I just twisted the top and loosely knotted it). Leave overnight. I left it on the kitchen counter but in a hot climate, put it in the fridge.
- Thinly slice the red onions. Cook gently in oil until they are soft and caramelised (15 mins). Add the flour and cook for a few minutes, stirring. Add the port marinade (just pour it out of the freezer bag) plus 100 ml of water and the Marmite or beef stock. Add the thyme sprigs. Cook gently for 5 minutes until the sauce thickens. Season with salt and black pepper to taste.
- Add the sausages to the sauce. Cover and cook over a low heat for 25 mins. Add more water if the sauce becomes to thick.
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