2 tbsp olive oil
12 fresh sage leaves
2 purple onions, sliced into thin wedges
1 cup of cranraisins, soaked in hot water for 20 minutes and drained
1 cinnamon stick, broken in half
2-3 tbsp water
1 tsp fresh ginger, grated
3 tbsp balsamic vinegar
6 Toulouse sausages
Potatoes mashed with leeks and butter
Flash fry the sage leaves in the olive oil, then remove and set aside. Add the onions to the pan and saute for 5 minutes. Add the cranraisins, cinnamon and water, then simmer for 15 minutes. Add the ginger and vinegar, then cook for about 1 minute. Serve warm or room temperature.
Brown the sausages in a dry pan. Serve on top of the mash, sprinkled with sage leaves and a side of the chutney.