PICKLED SAUSAGES RECIPES

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

Steps:

• Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking.
• Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars.
• Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.
• Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.