This sweet and sour combination is well matched to the rich
smokiness of Eastern European-style sausages.
650 gmbutternut pumpkin (about ½), cut into 5mm pieces220 gm(1 cup) white sugar80 ml(1/3 cup) red wine vinegar1 tspbrown mustard seeds6green cardamom pods, cracked2 tbspolive oil1onion, finely chopped100 gmspeck, cut into 1cm pieces (see note)5sage leaves, coarsely chopped3Jonathan apples, peeled and finely dicedTo serve:smoked sausages
Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.
Combine sugar, vinegar and 250ml water in a wide-based saucepan, bring to a gentle simmer, add pumpkin and spices and cook, gently shaking the pan occasionally (be careful not break up pumpkin), until liquid is thick (10-15 minutes).
Meanwhile, heat oil in a frying pan, add onion, speck and sage and sauté until onion is soft and speck is golden (4-5 minutes). Add apple and cook until apple is just tender (3-4 minutes). Add mixture to pumpkin and gently combine. Serve with smoked sausages such as kransky or bockwurst.
Note Speck is available from select butchers.
If unavailable, substitute pancetta.