Spicy Sausages with Beans & Red Onion Marmalade

Bean Mixture

30ml (2 tbsp) olive oil
2 shallots or 1/2 red onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
115g streaky bacon, diced
2 tsp dried thyme
2 tsp dried parsley
150ml dry white wine
300ml stock
2x 400g tins of cannellini beans, mixed beans, or beans of your choice
1x 400g tin chopped tomatoes
4 to 8 Merguez sausages
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Salt
Pepper

Red Onion Marmalade

30ml (2 tbsp) olive oil
4 red onions, halved and sliced
2 tsp dried thyme
120ml red wine vinegar
65g brown sugar

1. Make the red onion marmalade. Heat the oil in a large frying pan. Add the onions and fry over a medium heat, stirring frequently, for 10-15 minutes until soft and slightly caramelised. Add the thyme, red wine vinegar and sugar, stirring until the sugar dissolves. Increase the heat and let the mixture boil for 4-5 minutes, until dark and syrupy. Season to taste. Transfer to a bowl to cool.

2. Drain and rinse the beans, and set aside.

3. Heat the oil in a large pan. Add the shallots (or ½ red onion) and celery and cook over medium heat for 10 minutes, stirring frequently until soft and beginning to brown. Stir in the garlic, bacon and herbs. Continue cooking for 1 minute. Increase the heat, pour in the white wine and allow to bubble for 2 minutes.

4. Add the beans, stock and tomatoes. Lower the heat, cover and simmer for 30-40 minutes to reduce down.

5. Just before serving, grill or fry the sausages.

6. Serve sausages on the bean mixture, with the red onion marmalade as accompaniment.

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