Ingredients for 1:

3 Old Spot sausages (Duntisbourne Meats)
1 Red Onion

5 Parboiled new potatos

1 tbsp Olive oil

1 chopped Chilli

Mixed herbs

1 tbsp Balsamic Vinegar

3 tsp tomato and spice chutney

sprig of thyme

2 chopped garlic cloves

50g (2oz) caster sugar

50 ml (2 fl oz)red wine

2 tbsp Apple juice

Garlic mustard

Method:

Preheat the oven to 190°c/ 375°F/Gas mark 5.  In a hot pan seal the sausages and place in the preheated oven.  Cook untill juices run clear. No need to 'prick'.

For the red onion jam slice the onions finely.  In a pan fry a little garlic and thyme, add the onions and a very tiny amount of salt to draw out the juices.  Next add the sugar and fry till golden.  Moisten with some apple juice.  Cover with red wine and reduce till sticky.

Reheat the parboiled potatoes in some olive oil, chopped herbs and a few teaspoons of chutney.  Place them in the centre of the plate, top with the sliced sausages and then the red onion jam. 

Using the pan the meat was cooked in add some more chopped garlic and herbs, the chillies and mustard and a little vinegar at the end which will make a vinaigrette which can be drizzled over the top. 

Delicious!