home made Viking Sausages give a Lincolnshire twist to this Italian-inspired
dish. A delicious combination of flavours, perfect for any time of the
year, and very easy to make.
Heat the oil in the frying pan. Add the fresh sage leaves for a few minutes.
Remove from the pan and keep to one side.
Slice the onions into thin rings, add them to the pan and cook over a
medium heat for 7 or 8 minutes until soft and glossy. Remove onions from
the pan and put to one side.
Pop your Viking Sausages in the same pan and cook over a medium heat for
about 10 minutes, turning regularly to ensure they are browned on all
sides. Alternatively you can grill them if you prefer and add to the pan.
Return the onions and sage to the pan; add the grapes, stir, and then
pour in all the cider.
Mix the cornflower with 1 tablespoon of cold water and add to the pan,
stirring constantly until the juicy sauce thickens. Put on the lid and
simmer for 5 minutes. Season to your own taste, using plenty of black
Serve straight from the pan in shallow bowls with warm French bread or
ciabatta and a crisp side salad.
10 minutes preparation, 25 minutes cooking
2 tablespoons of olive oil
16 fresh sage leaves (or 1 teaspoon of dried sage, soaked)
2 medium onions
8 Viking Sausages
1/4 pint (150ml) dry cider
8oz (225g) green grapes (preferably seedless)
1 teaspoon of cornflower
Freshly ground black pepper
Pinch of Maldon salt