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Brie-filled sausages with onion and herb marmalade

Name: Brie-filled sausages with onion and herb marmalade
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 25g unsalted butter; 2 red onions, thinly sliced; 3 celery stalks, thinly sliced; 1 teaspoon fresh thyme leaves; 1 tablespoon brown sugar; 1 cup (250ml) dry red wine; 50ml red wine vinegar; 1/4 cup redcurrant jelly; 6 good-quality thick pork or beef sausages; 125g Brie, cut into 5mm slices, chilled; Mixed salad leaves, to serve

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20m

30m

Brie-filled sausages with onion and herb marmalade

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Add a moreish twist to a regular sausage with rich Brie and sweet onion marmalade.

25g unsalted butter
2 red onions, thinly sliced
3 celery stalks, thinly sliced
1 teaspoon fresh thyme leaves
1 tablespoon brown sugar
1 cup (250ml) dry red wine
50ml red wine vinegar
1/4 cup redcurrant jelly
6 good-quality thick pork or beef sausages
125g Brie, cut into 5mm slices, chilled
Mixed salad leaves, to serve

Method

1.

Heat butter in a saucepan over medium heat. Add the onion and celery and cook, stirring, for 5-6 minutes until softened. Add the thyme and sugar and allow to caramelise, stirring, for 5 minutes. Add wine and vinegar and cook for a further 10-15 minutes, stirring occasionally, until thick. Add the redcurrant jelly and stir until melted, then set aside.
2.

Preheat a chargrill or barbecue to high heat. Cook the sausages, turning, for 6-8 minutes until just cooked through. Split each one lengthways, not cutting all the way through. Fill with the sliced Brie and return to the grill or barbecue for a further 2 minutes or until the Brie has melted slightly. Serve topped with the onion marmalade, with salad leaves.