Sweet-and-sour sausage bake
This must be one of my best recipes ever published. It dates back to the Karan beef cookbook. I get asked a lot, why the coffee in the recipe? This is a a recipe I grew up with and as my mother made it, so do I still to this day. It is unusual to use the little bit of coffee, but I think it adds to the flavour! Over the years I opt just to simmer as a one-pot dish rather than baking in the oven when I have less time – just as great and worth trying!
Serves 4 – 6
500 g (8) beef sausages
125 ml (½ cup) light brown sugar
30 ml (2 Tbsp) Worcestershire sauce
125 ml (½ cup) tomato sauce
30 ml (2 Tbsp) brown vinegar
5 ml (1 tsp) instant coffee powder
3 large onions, peeled and sliced
salt and freshly ground black pepper to taste
1. Arrange the sausages in a large, ovenproof dish. Mix the remaining ingredients in a heavy-based saucepan, bring to the boil, then reduce heat and simmer for about 5 minutes.
2. Pour the mixture over the sausages and bake in a preheated oven at 180 °C for about 40 minutes. Serve with mashed potato.
Substitute the beef sausages with pork.