Stranger Foods

Sticky sweet and sour plums and sausages

Serves 4 | Prep 15 mins | Cook 1 hr 25 mins

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.

Source: Ottolenghi Test Kitchen: Shelf Love

Ingredients

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

Instructions

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Preheat the oven to 180°C fan.
Put the onions, garlic, potatoes, 5 tablespoons of oil, 100 ml of water, 1½ teaspoons of salt and a good grind of pepper into a large roasting tin roughly 40 cm x 30 cm in size. Toss everything together, then bake for , stirring halfway through, until the vegetables have softened and started to take on some colour and the water has evaporated.
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, ½ 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 , carefully turning over the sausages halfway through. Turn the oven temperature up to 200°C fan and roast for more, or until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.
Toss together the parsley, the remaining 1½ 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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