This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.
- 650 gm butternut pumpkin (about ½), cut into 5mm pieces
- 220 gm (1 cup) white sugar
- 80 ml (1/3 cup) red wine vinegar
- 1 tsp brown mustard seeds
- 6 green cardamom pods, cracked
- 2 tbsp olive oil
- 1 onion, finely chopped
- 100 gm speck, cut into 1cm pieces (see note)
- 5 sage leaves, coarsely chopped
- 3 Jonathan apples, peeled and finely diced
- To serve: smoked sausages
- 1Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.
- 2Combine 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).
- 3Meanwhile, 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.