Michael Weldon's recipe for pot roasted sausages with tomatoes and sage

Ingredients:

6 pork and cider Coles finest sausages

1 red onion, cut into wedges

20 cherry tomatoes, assorted sizes and colours if possible

10g chilli flakes

20g fennel seeds

1 bunch of sage, keeping half to finish

100ml white wine

Olive oil

Salt and pepper

Method:

Add sausages to pan on a medium heat and cook until they are brown. 

Add a drizzle of oil and onions with a pinch of salt.

Cook until onions soften then add cherry tomatoes, chilli flakes, fennel seeds and sage.

Cook for two minutes until tomatoes begin to burst then add white wine and cook out.

Once sauce has reduced and sausages are cooked through, turn off the heat and add remaining sage, stir through and plate up.