Venison sausages with red onion marmalade

By Ainsley Harriott

Rich flavoured sausages served with a sweet marmalade. If you prefer, grill the sausages rather than barbecuing.

Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

12 venison sausages
For the red onion marmalade:
30g/1oz butter
450g/1lb red onions, halved and sliced
1 tbsp light soft brown sugar
250ml/9fl oz red wine
55ml/2fl oz red wine vinegar
Salt and freshly ground black pepper

Method

For the onion marmalade: melt the butter in a medium pan. Add the onions and sugar and cook over a medium heat, stirring, until soft and lightly caramelized.
Add the wine and vinegar and leave to cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft. Season with salt and pepper and keep hot. Pierce the sausages with a fine skewer and barbecue over medium-hot coals for 8-10 minutes, turning occasionally, until golden. Serve with the red onion marmalade.

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