Ingredients

Method

For the curried pickled onions:
• 250 g Woolworths peeled baby onions
• 2 cups white wine vinegar
• ¾ cup water
• 50 g sugar
• 3 bay leaves
• 10 curry leaves
• 1 T ground turmeric
• 3 T yellow mustard seeds
• salt, to taste
• 4 T canola oil, plus 3 T for frying
• 1 x 7 cm piece ginger, peeled and cut into thin strips
• 400 g Woolworths free-range duck sausages
• 4 T Woolworths wild blossom honey

Method

Ingredients

1. To make the pickled onions, place the onions in a small saucepan with the remaining ingredients. Bring to a gentle simmer over a medium heat, then cook for 5 minutes, stirring occasionally to ensure each onion is submerged. Remove from the heat and cool slightly before transferring to a dish with a lid. Chill or allow to stand at room temperature overnight.

2. Heat 4 T canola oilin a pan over a medium heat. Add the ginger strips and fry until they start to firm, about 30 seconds. Remove from the pan and drain on kitchen paper – the ginger will become crispy as it cools. Set aside until serving.

3. Heat the remaining oil in a pan over medium heat. Add the sausages and cook, turning often, until golden – about 15 minutes.

4. Reduce the heat slightly and drizzle the honey into the pan. Toss the sausages to coat evenly, cooking until the honey has reduced slightly. Serve the sausages with the pickled onions, sprinkled with the crispy ginger.

Find more sausage recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Unathi Taffa