Sticky Balsamic Sausages and Herby Hasselback Potatoes

The sweetest caramelised onions & sausages come to those who wait – be patient when making this dish and the results will be worth it. We've paired this dish with herby hasselback roast potatoes – they’re supremely crispy and just as easy to make! 

• 2 Packs Heck! 97% Sausages
• 2 tbsp Olive Oil
• 15g Butter
• 2 Red Onions (sliced)
• 4  Shallots (quartered)
• 2 tbsp Balsamic Vinegar
• 2 tsp Sugar
• 150ml Vegetable Stock
• 150ml Red Wine

For the Hasselback Potatoes

• 1kg Charlotte Potatoes
• 2 tbsp Olive Oil
• 2 tsp Dried Rosemary
• 2 tsp Dried Thyme

Method

1. Heat a 1 tbsp of oil and a knob of butter in a shallow casserole dish and cook the onions and shallots over a low-medium heat for 15 minutes, stirring occasionally.
2. Add the balsamic vinegar and sugar, then stir and cook for 5 minutes more until the onions are sticky and caramelised.
3. Meanwhile, place a frying pan on the hob at a medium/high heat with 1tbsp of oil, put the sausages in the frying pan and cook for around 15 - 20mins, turning until cooked.
4. Add the Heck! 97% to the pan of caramelised onions, then turn to coat in the sticky onions. Pour in the veg stock and wine, then let the sauce bubble for 10-15 minutes to form a syrupy gravy.
5. Serve with hasselback potatoes and green buttery veg.

For the Hasselback Potatoes

1. Pre - Heat the oven to 200'C
2. Using 2 skewers either side of each potato, slice 0.5cm gaps (the skewers will stop you from going all the way through the potato).
3. Place the potatoes onto a baking tray and cover with olive oil. Sprinkle over the dried thyme and rosemary. Give the potatoes a shake so that the herbs are well distributed.
4. Pop the potatoes in the oven for 40mins. They should be nicely browned and crispy, serve up with our Sticky Balsamic Sausages.

Enjoy!