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Pork sausages with red grapes and caramelised onion recipe

Pork sausages with red grapes and caramelised onion recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

I like to call this dish sophisticated comfort food. Enjoy!

4 people made this

IngredientsServes: 4

  • olive oil, as needed
  • 2 medium sized red onions, sliced into thin strips
  • salt and pepper to taste
  • 2 teaspoons soft brown sugar
  • 3 tablespoons balsamic vinegar
  • 500g pork sausages (about 10)
  • 150g seedless red grapes
  • 1 clove garlic, finely chopped

MethodPrep:5min ›Cook:45min ›Ready in:50min

  1. To caramelise the onions: heat up a splash of olive oil in a pan and begin cooking the sliced onions on a low-medium heat with a pinch of salt for around 15 to 20 minutes, or until golden. Add the brown sugar and 1 tablespoon of the balsamic vinegar and cook for a further 10 minutes on a low heat, or until sticky and caramelised. Place in a bowl, covered, and put in the fridge until needed.
  2. Heat up a little olive oil in a frying pan over medium heat. Add sausages and fry for 10 to 15 minutes, or until golden brown. After this, tip in the red grapes, garlic and caramelised onions and cook for a further 5 minutes until the grapes begin to soften and the onions reheat.
  3. Pour in the final 2 tablespoons of balsamic vinegar and swirl around the pan until all the contents become really sticky and all the sausages are completely cooked throughout.
  4. Serve with creamy mash and season with heavy helpings of salt and pepper!

See it on my blog

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Sheet Pan Sausage, Peppers, and Onions

These sheet pan sausage, peppers, and onions are a quick and easy one-pan weeknight meal. Just like what you’d get at the ballpark, but from the comfort of your home. Pork sausage, bell peppers, and onions all cooked with ease in no time. Beer, please.

Adapted from Ayesha Curry | The Full Plate | Voracious, 2020

This is a simple way to make ballpark-quality sausages without turning on the grill (or heading to the stadium). You can use any color of bell pepper you like (or a mix) and your favorite type of sausage (as long as it’s not a pre-cooked variety).

I like to serve the sausages on pretzel hot dog buns with the peppers and onions piled on top and spicy brown mustard on the side. But you can skip the buns, if you’d like.–Ayesha Curry


  • 1 cup seedless red grapes
  • 1 cup dry red wine
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 lbs Italian sausage (about 4 links)
  • 1 medium onion, chopped (about 1 cup)
  • 10 sage leaves, roughly chopped
  • 1 lb strozzapreti pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated pecorino cheese (about 1 ounce), plus more for serving
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon chopped flat leaf parsley

1 large yellow onion, cut in ½-inch-thick slices
6 T. butter, divided
½ lb. pork tenderloin, cut in ½-inch-thick slices
Salt and freshly ground pepper
1 t. paprika
1 cup Sancerre or other dry wine
2 cups chicken broth
4 t. whole-grain mustard
16 seedless red California grapes, halved
Mashed potatoes
4 sage leaves, minced

Method: In large skillet, cook onion in 1 T. butter until caramelized, about 8 minutes. Remove from pan. Dust pork with salt, pepper and paprika. Melt 1 T. butter in pan sear pork 1 minute per side. Remove from pan. Add remaining 4 T. butter, wine and broth heat until butter is melted. Stir in onions and mustard simmer about 10 minutes to reduce. Add grapes heat 30 seconds. Add pork heat just until warmed, about 30 seconds. Serve on mashed potatoes sprinkle with sage.

Notes about this recipe

+ View Larger photo: Con Poulos

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Braised Pork with Caramelized Onion

I mentioned before that hubby likes to buy bulk meat when it&rsquos time for grocery shopping. Not that &lsquogrocery shopping&rsquo exists in our household &ndash but when the need arises we like to stock up on some meats for our freezer.

In particular he bought a big bulk pack of pork. I am not complaining, but to have about 5 kg worth of pork (in different cuts I might add) in your freezer can get a bit daunting at times. Finally with a lot of effort, I managed to use up all the pork and was left with a last bit of pork stew pieces.

This recipe of Braised Pork with Caramelized Onion is such a delicious meal for any occasion. It consists of beer braised pork cubes, smothered in tangy caramelized onions and served on a bed of basmati rice. Beer makes pork taste jummy!

I have to also admit that technically this recipe of Braised Pork with Caramelized Onion isn&rsquot really my recipe since Hubby to the liberty of cooking on Sunday. It made my life much easier as our three year old boy thinks that his mum is the best thing since remote control cars. I had to literally do everything with him. It was a lovely late lunch and we enjoyed a lazy Sunday afternoon. Hope you enjoy!

Caramelised Red Onion Sausages

National award winning, the Caramelised Red Onion sausage is a classic. Flavoursome and indulgent, these gourmet sausages have won numerous awards and would be one of our best sellers. Combined with our renowned award-winning traditional pork recipe, caramelised red onions are mixed perfectly to create this delicious sausage. Sweet and savoury.

National award winning, the Caramelised Red Onion sausage is a classic. Flavoursome and indulgent, these gourmet sausages have won numerous awards and would be one of our best sellers. Combined with our renowned award-winning traditional pork recipe, caramelised red onions are mixed perfectly to create this delicious sausage. Sweet and savoury.

Handcrafted gourmet artisan butcher style sausage
Renowned award-winning traditional recipe
Finest of Irish Pork – all made with 75% meat
Guaranteed fresh for 5 days
All suitable for home freezing for up to 6 months

Weight 500G approx.
8 Jumbo sausages prepacked. All made from our award winning traditional pork recipe and combined with the freshest of ingredients.

Pork Tenderloin with Roasted Red Grapes

Several weeks ago before all this sheltering in place started we had dinner with some old (not in age of course) Chevron friends that spend part of their year here and part in Minnesota. It’s always great to catch up on what is going on in each other’s lives.

I loved everything about the meal we had that night, the cocktails (thanks Jane/Tony), the appetizers and just the whole meal. In all my years of cooking I’ve never put grapes in anything I cooked and when I first saw these on our plates I thought they were little stems of cherry tomatoes and to my surprise they were sweet grapes that were delicious with a bite of fork. So the way I ate mine when I made this recipe was to take half a grape (these were huge red grapes I bought) and bite of pork one delicious bite.

Jane also made potato stacks and asparagus to finish off our meal. the night I made this recipe I had a large zucchini so using my mandolin cutter I julienned it and sautéed it quickly with some julienned carrot I had. I also did two kinds of potato stacks sweet potato and a russet stack.

The next time I make this (and I will again because I have another piece of the pork tenderloin) I’m cooking at 450° because my pork didn’t get as brown on top as I would have liked it and I feel like Jane’s grapes were a little more blistered. You could remove the grapes and run under the broiler for a minute or so.

UPDATE: Because of my shoulder replacement surgery my post have been spread out a little longer. Luckily, I had been cooking like crazy before the surgery and during the first few weeks of the quarantine. Hope you enjoy the recipes and I’m anxious to get back to doing some cooking.

Pretty simple ingredients for a delicious dish.

Pour the marinade over the pork (either in a pan or zip lock bag) and let marinate for about 3-5 hours.

Toss the grapes with a little olive oil and chopped rosemary.

Put the tenderloin on a rimmed baking sheet and bake at 425° for 15 minutes then remove from oven and add in the grapes.

Served this with some julienned zucchini/carrot and potato stacks. If there are any juices left in pan, drizzle over sliced tenderloin.

Also made some sweet potato stacks. This was a “keeper” recipe.


  • 2 cups of water
  • 1/4 cup salt (kosher)
  • 1/4 cup brown sugar
  • 1 large sprig rosemary (fresh)
  • 2 cups water (iced)
  • 4 pork chops (bone in)
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 2 large onions (yellow or Vidalia)
  • 1 tablespoon brown sugar
  • salt to taste
  • black pepper to taste
  • 1 tablespoon rosemary (fresh, minced)
  • 1 tablespoon olive oil

Caramelised Onion Sausage Rolls

The Marmite adds a delicious savoury flavour but you can leave it out if you aren&rsquot a Marmite lover.

Give our delicious onion sausage rolls a go this picnic season!

large red onion, finely sliced

sheet all butter puff pastry

pork sausages, about 4, we used Cumberland

  1. Heat oil in a small pan over low heat. Cook onion with a generous pinch of salt, covered but stirring occasionally, until completely softened, about 15min. Add sugar, vinegar and Marmite and turn up heat. Cook, uncovered, for 5min, stirring regularly, until dark golden brown and most of the liquid has evaporated. Cool.
  2. Line a large baking tray with baking parchment. Unroll pastry so a long edge is facing you. Slice pastry in half vertically. Spread half of the cooled onion mixture in a line along one long edge of each rectangle.
  3. Remove sausages from their skins and arrange in an even line on top of the onions. Brush pastry borders lightly with beaten egg, then roll up each pastry rectangle from the filling edge. Transfer to the lined sheet, seam down, spacing apart. Chill for 30min.
  4. Preheat oven to 200°C (180°C fan) mark 6. Cut each sausage into 12 slices then arrange on the lined sheet, pastry seem down, spacing apart. Brush pastry with beaten egg then sprinkle over sesame seeds.
  5. Cook for 25-30min until deep golden. Allow to cool slightly before serving warm or at room temperature.

One cool, store in a food bag in the fridge for up to 3 days. To serve warm, arrange on a baking tray and heat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.

Watch the video: Sticky One-Pan Sausages with Fennel u0026 Grapes (May 2022).


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