We are deep into autumn now and I found Rachel Roddy’s take on sausages and mash to be really satisfying in one of those crisp cold evenings. I wasn’t sure about the combination of grapes in this sausage stew but they really worked quite well, adding a bit more sweetness to the caramelised onions. This dish is perfect served over mash (think posh sausages & mash) and/or with crusty bread, like Rachel suggests. This recipe is from Rachel’s column in The Guardian’s Feast magazine.  I have adapted it slightly reducing the amount of onions and grapes.

More in comfort food: Cheeseboard Mac & Cheese | Chicken, olive and caper ragu | Tagliatelle with roast ‘nduja and tomato sauce

Rachel Roddy’s Sausages with red onions and grapes


Serves 2-3 | Prep 10 mins | Cook 30 mins
Easy | Gluten Free (if you can find GF sausages)

You’ll need:

  • Olive oil;
  • 6 good quality pork sausages;
  • 150ml white wine;
  • 2 small red onions (or 1 large), peeled and sliced;
  • 1 small red chilli (fresh or dried);
  • 200g mix of red and green grapes, cut in half;
  • Salt

In a large frying pan, warm a little olive oil and brown the sausages on all sides. Pour over the wine, cover and cook for 15 minutes, or until the sausages are cooked through. If the pan looks too dry at any point, add a little more wine. By the end of cooking, there should be just a little thick, glossy sauce.

Lift the sausages from the pan and pour/scrape the sauce into a cup: set aside and keep warm.

Add four tablespoons of olive oil to the pan and fry the onion and chilli with a pinch of salt until the onion is soft and lightly golden. Add the grapes and a pinch of salt, increase the heat, and cook at a lively pace for five minutes, stirring often, until the grapes start to soften and wrinkle.

Add the sausages back to the pan along with a spoonful or two of sauce, cook for a minute more, then serve, making sure everyone gets enough of the grapes and soft, sticky sauce.


Original recipe from Rachel Roddy, available online here.