I was sent some Debbie and Andrews caramelised red onion pork sausages to review, and as my last use of their sausages (with mash and beans) resulted in a snarky comment, I thought I'd better use these in a recipe...
You can read more about the sausages here: http://www.debbieandandrews.co.uk/news-article/18-products/279-new-caramelised-red-onion-pork-sausages-wheat-gluten-and-dairy-free
This take on huevos rancheros used:
2 caramelised red onion sausages
2 eggs
1 tin of tomatoes
Frozen chopped peppers
Splash of Really Nice Food mango and scotch bonnet sauce
Fresh coriander to serve
I oven baked the sausages whilst frying the frozen chopped peppers in frylite then adding the chopped tomatoes. When some of the liquid had cooked off I added a good glug of the mango and scotch bonnet sauce. I left the sauce to reduce, and the sausages to cook, and picked some fresh coriander.
When the sausages were cooked I chopped two into chunks and added them into the sauce, then made two wells. I cracked the eggs into the wells then popped the frying pan under the grill to cook the eggs. A sprinkling of coriander finished the dish.
Delicious.
So what did I think of the sausages?
Sweet, succulent and tasty.
Too sweet for a sausage sandwich, but would be perfect with red wine gravy. I'll definitely buy these in future. Sadly they've a high syn value, I think I calculated them at 8 syns each, but they're a treat worthy of the syns.
