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Tray-baked sticky plum sausages

Name: Tray-baked sticky plum sausages
Yield: 4
Ingredients: 2 Red onions, cut into 8 wedges; 6 Red plums, halved and stoned (Main); 2 cloves Garlic; 8 Pork and fennel sausages (Main); 2 Tbsp Olive oil; 1 tsp Salt and freshly ground black pepper; ¾ cup Red wine; 3 Tbsp Hoisin sauce; 1 Tbsp Water

for 4 people

Jan Bilton

Food writer and cookbook author.

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Great garnished with chopped parsley or coriander.

2	Red onions, cut into 8 wedges
6	Red plums, halved and stoned (Main)
2 cloves	Garlic
8	Pork and fennel sausages (Main)
2 Tbsp	Olive oil
1 tsp	Salt and freshly ground black pepper
¾ cup	Red wine
3 Tbsp	Hoisin sauce
1 Tbsp	Water

Preheat the oven to 200°C. Place the onions, plums and garlic into a large roasting tray. Arrange the sausages on top.
Drizzle with the olive oil and season. Pour the wine over. Roast for 30 minutes turning the sausages over halfway through.
Combine the hoisin sauce and water. Spoon over the sausages. Return to the oven for 10 minutes until sticky. Serve.