FEATURE RECIPE
Grilled salsiccia with agrodolce sauce

Grilled salsiccia with agrodolce sauce

Make sure you use a quality Italian pork sausage (and one that has a bit of chilli in it, too). The flavours will work perfectly with this sweet and sour tomato sauce.

Serves 6

Cooking Time Prep time 5 mins, cook 20 mins (plus standing)



50 ml   red wine vinegar
2 tbsp   currants
2 tbsp   extra-virgin olive oil
1   onion, thinly sliced
3   garlic cloves, finely chopped
400 gm   canned cherry tomatoes
½ tsp   brown sugar
2 tbsp   pine nuts, toasted
4   spicy pork Italian sausages (about 400gm)


1 Combine vinegar and currants in a small non-reactive bowl and set aside until currants are plump (10-15 minutes).
2 Heat a large frying pan over medium heat, add half the oil, all the onion and all the garlic and stir occasionally until soft (7-10 minutes). Add tomato and stir occasionally until thick (5-7 minutes). Add sugar, pine nuts, currants and vinegar, stir, season to taste and set aside.
3 Heat remaining olive oil in a large frying pan over medium-high heat, add sausage and turn occasionally until golden and cooked through (7-10 minutes). Remove from heat, slice thickly and serve immediately with sauce.


RECIPE Gourmet Food Team PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Gourmet Food Team


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next