A quick dish perfect for spring with the vibrant colour and crisp caramelised flavour of seasonal rhubarb.
Serves 4-6.Products used:
MasterClass Ceramic Non-Stick Eco 28cm Fry Pan
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Large Anti-Slip Chopping Board
MasterClass Soft Grip Nylon Slotted Spoon
Ingredients:
16 chipolata sausages
1-2 sticks fresh rhubarb
4 red onions
2 white onions or shallots
3 bay leaves
1 sprig of rosemary
2 tsp thyme
20g butter
1 tbsp sherry vinegar
Method:
Pre-heat a frying pan on a medium heat and start to cook the chipolata sausages.
Whilst the sausages are cooking, cut the rhubarb into 3cm chunks, and quarter all of the
onions.
Once the sausages are fully cooked, remove from the pan and place to one side.
In the same pan add the rhubarb and onions along with the thyme, rosemary (removing the stalk) and bay leaves (be sure to crack the bay leaves to get even more flavour out of them).
Add the butter and sherry vinegar and let it all cook together.
After 5-8 minutes when the rhubarb and onions should have started to caramelise, add the sausages back into the pan for a couple of minutes to let all the juices and flavours combine.
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