Sticky pork sausages in a smoky sweet Black Garlic barbecue sauce – Dad’s favourite!
Prep: 10 mins| Cook: 30 mins | Serves: 4
Ingredients
8 pork sausages
1 tbsp olive oil
1 large onion – peeled and finely sliced
200g mushrooms – sliced
300ml tomato juice
1 tbsp Black Garlic Paste
4 tsp cornflour – slackened in a little water
4 tbsp Black Garlic Sugar or soft brown sugar
3 tbsp Black Garlic Infused Balsamic Vinegar or white wine vinegar
A few drops of Worcestershire sauce
Salt and freshly ground black pepper
6 cloves Black Garlic – finely sliced
Method
Fry the sausages in the oil over a medium heat until browned all over. Remove from the frying pan and set aside.
Fry the onion in the same frying pan in the residual oil until soft. Add the mushrooms and cook for 2 minutes.
Put the tomato juice, Black Garlic Paste, cornflour, sugar and vinegar into a jug. Whisk well.
Put the browned sausages back into the frying pan with the cooked onions and mushrooms. Add the mixture from the jug. Bring to the boil, stirring continuously. Simmer for 20 minutes.
Add a few drops of Worcestershire sauce and salt and freshly ground black pepper to taste.
Black Garlic Kitchen
