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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.

You'll need

  • 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)

Method

  • 01
  • Combine vinegar and currants in a small non-reactive bowl and set aside until currants are plump (10-15 minutes).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
  • 5 min preparation
  • 20 min cooking (plus standing)
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At A Glance

  • Serves 6 people
  • 5 min preparation
  • 20 min cooking (plus standing)

Featured in

May 2009

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