Sausage Meatballs with Caramelised Onions
Quick and easy sausage meatballs with sweet caramelised onions
Servings: 6 people
Ingredients
- 6 pork and fennel sausages
- 3 red onions, peeled, halved and sliced (substitue with brown onions)
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp balsamic vinegar (substitute with malt, sherry, cider vinegar)
- 2 tbsp brown sugar
- a few sprigs of thyme, leaves removed from their woody stems
- sea salt and pepper, to taste
Instructions
Sausage Meatballs
- For the meatballs, squeeze the sausage meat out of the casing and roll into bite-sized balls. Depending on the size of the sausage, you will get about 4 meatballs per sausage. Place them on a tray lined with baking paper.
- Cook the meatballs for 25-30 minutes until golden brown.
Caramelised Onions
- Throw all the ingredients togther into a wide-based fry pan or saucepan and mix together.
- Cook over a medium heat so that the onions are bubbling in the liquid, stirring every few minutes so that the onions don't stick to the bottom of the pan. If they're sticking too much, add an extra 1 or 2 tbsp of water.
- Cook for 30 to 40 minutes until the liquid has reduced and the onions have a soft, jammy consistency.
- Allow to cool, then store in a sealed jar in the fridge. The onions will keep for a week.
Notes
For a quick, comforting and delicious soup, combine the caramelised onions with a cup of white wine and a cup of vegetable, chicken or beef stock (or, leave out the wine and use an extra cup of stock). Simmer in a saucepan for 10 minutes until heated through. Makes enough for two portions.