Error saving – please try again later!
New

Orange glazed sausages and onions

New
Midweek
Serves 4-6
Prep 5 min
Cook 35 min

Our orange marmalade dressing turns into a sweet, sticky orange scented glaze that clings to plump sausages and softly caramelised onions. Perfect piled onto hot dogs or served alongside crispy potato wedges and a green salad for a quick weeknight dinner.

Ingredients

2 large onions, peeled, halved and each half cut into 6 wedges (325g) 
A few thyme sprigs (optional) 
6 pork sausages (400g) 
90ml Ottolenghi orange marmalade dressing 
1 tbsp olive oil 
1 tsp light brown soft sugar 
Fine sea salt and black pepper

Method

  1. Preheat the oven to 220c. 
  2. Add the onions, thyme sprigs (if using) and sausages to a parchment lined 20x30cm oven proof dish. Add the dressing, oil, sugar, ¼ teaspoon of salt and a few grinds of pepper and use your hands to mix everything together. Nestle the sausages in amongst the onions and bake for 35 minutes, stirring the onions and turning the sausages over halfway through, until the sausages are well browned and the onions are soft and caramelised around the edges. Serve piled into hot dogs.

You may also like

Take a look
Acapulco ceviche (a spicy seafood salad)
Acapulco ceviche (a spicy seafood salad)
Adjaruli khachapuri with aleppo chilli and spring onion butter
Adjaruli khachapuri with aleppo chilli and spring onion butter
Afghani pulao with black chickpea salsa
Afghani pulao with black chickpea salsa
Almond and aniseed nougat
Almond and aniseed nougat
Amarena cherry Alexander
Amarena cherry Alexander
Amaretti Biscuits
Amaretti Biscuits
Apple butter galette
Apple butter galette
Apple and cinnamon toast cereal crumble
Apple and cinnamon toast cereal crumble
Apple and fennel slaw with candied pecans
Apple and fennel slaw with candied pecans
Apricot and almond ensaimada
Apricot and almond ensaimada
Apricot and pecan stuffing with green sauce
Apricot and pecan stuffing with green sauce
Artichokes with pink peppercorn aïoli and anchovy butter
Artichokes with pink peppercorn aïoli and anchovy butter
Ash-e-reshteh (Persian-inspired herb and bean soup)
Ash-e-reshteh (Persian-inspired herb and bean soup)
Asparagus with labneh, brown butter and burnt lemon
Asparagus with labneh, brown butter and burnt lemon
Asparagus with mushrooms and poached egg
Asparagus with mushrooms and poached egg
Asparagus and ricotta tart with miso and black garlic
Asparagus and ricotta tart with miso and black garlic
Asparagus vichyssoise soup
Asparagus vichyssoise soup
Aubergine with black garlic
Aubergine with black garlic
Aubergine curry
Aubergine curry
Aubergine kuku
Aubergine kuku
Aubergine with miso and Chinese cabbage
Aubergine with miso and Chinese cabbage
Avocado and cucumber chopped salad with green shatta
Avocado and cucumber chopped salad with green shatta
Baba ganoush
Baba ganoush
Mutabal
Mutabal
Baby aubergines in tomato sauce with anchovy and dill yoghurt
Baby aubergines in tomato sauce with anchovy and dill yoghurt
Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta
Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta
Baby spinach salad with dates & almonds
Baby spinach salad with dates & almonds
Baked blue-cheese cake with pickled beetroot and honey
Baked blue-cheese cake with pickled beetroot and honey
Baked chocolate ganache with spicy hazelnuts and orange oil
Baked chocolate ganache with spicy hazelnuts and orange oil
Baked chocolate truffle with pernod figs
Baked chocolate truffle with pernod figs
Baked feta and dill frittata
Baked feta and dill frittata
Baked halloumi with fennel and carob syrup
Baked halloumi with fennel and carob syrup
Baked halloumi with lemon and thyme
Baked halloumi with lemon and thyme
Baked mint rice with pomegranate and olive salsa
Baked mint rice with pomegranate and olive salsa
Baked polenta with feta, béchamel and za'atar tomatoes
Baked polenta with feta, béchamel and za'atar tomatoes
Baked ribollita
Baked ribollita
Barbecue beef short ribs with black garlic and urfa chilli
Barbecue beef short ribs with black garlic and urfa chilli
BBQ lamb tacos with pineapple pickle and chutney
BBQ lamb tacos with pineapple pickle and chutney
Beef, beetroot and habanero stew
Beef, beetroot and habanero stew
Beetroot and fennel dip with sour cherries
Beetroot and fennel dip with sour cherries
Beetroot with green miso dressing and nori almonds
Beetroot with green miso dressing and nori almonds
Berry platter with sheep’s labneh and orange oil
Berry platter with sheep’s labneh and orange oil
Bittersweet salad
Bittersweet salad
Black chickpea, corn and pilpelchuma tostadas
Black chickpea, corn and pilpelchuma tostadas
Black pepper tofu
Black pepper tofu
Black rice with mango and coconut cream
Black rice with mango and coconut cream
Black and white hummus
Black and white hummus
Blackberry and star anise friands
Blackberry and star anise friands
Blackberry, yoghurt and orange blossom fool
Blackberry, yoghurt and orange blossom fool
Blackened chicken with caramel and clementine dressing
Blackened chicken with caramel and clementine dressing

On social

Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek 

Follow us on Instagram