Sticky pan-roasted sausages with grapes

Contains pork – recipe is for non-Muslims only

Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages

PREP 10 mins
COOK 25 mins


  • calories 415
  • carbs 20
  • saturated fat 10
  • sugar 11
  • protein 15
  • fat 31
  • fibre 0
  • salt 2.07


1 tbsp olive oil
450g pack good-quality pork sausage
2 onion, sliced
1 garlic clove, sliced
1 tsp fennel seed
100g grape
2 tbsp red wine vinegar


  1. Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
  2. Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.