(no subject)
Jan. 17th, 2022 08:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Baked Sausages with Olives and Onions.
60 ml / 1/4 cup olive oil
4 onions, thinly sliced
4 bay leaves
8 thyme sprigs
1 anchovy filet, chopped
100 g black olives
~1kg / 8 fresh pork and fennel sasuages
no garlic (Ha! I used... actually that amount.)
crusty bread, roast potatoes, or cooked polenta, to serve
Heat oven to 180 C. Heat oil in a large, heavy-based pan over medium heat, and cook the onions, bay leaves, and half the thyme, stirring regularly, for 15 minutes or until onions are light golden. Add the anchovy filet and cook for a further 2 minutes or until melted. Stir in olives and remaining thyme.
Arrange the sausages in the onion mixture and bake, turning halfway, for 20 minutes or until the sausages are golden and cooked through.
What worked: It was okay. It went well with polenta.
What didn't: It was just okay. Not that interesting; garlic would have helped. Because the sausages fully filled the pot, all the olives sank to the bottom. The first serving people only got a couple olives because that's what I could find. By the end, there were a lot of olives per half sausage.
Will I make it again? Probably not. If I did, I would 1) double the olives or use a ginormous pot so everything melded better; 2) brown the sausages before cooking the onions so they had some crispness to their skins.
60 ml / 1/4 cup olive oil
4 onions, thinly sliced
4 bay leaves
8 thyme sprigs
1 anchovy filet, chopped
100 g black olives
~1kg / 8 fresh pork and fennel sasuages
no garlic (Ha! I used... actually that amount.)
crusty bread, roast potatoes, or cooked polenta, to serve
Heat oven to 180 C. Heat oil in a large, heavy-based pan over medium heat, and cook the onions, bay leaves, and half the thyme, stirring regularly, for 15 minutes or until onions are light golden. Add the anchovy filet and cook for a further 2 minutes or until melted. Stir in olives and remaining thyme.
Arrange the sausages in the onion mixture and bake, turning halfway, for 20 minutes or until the sausages are golden and cooked through.
What worked: It was okay. It went well with polenta.
What didn't: It was just okay. Not that interesting; garlic would have helped. Because the sausages fully filled the pot, all the olives sank to the bottom. The first serving people only got a couple olives because that's what I could find. By the end, there were a lot of olives per half sausage.
Will I make it again? Probably not. If I did, I would 1) double the olives or use a ginormous pot so everything melded better; 2) brown the sausages before cooking the onions so they had some crispness to their skins.
