Pat's Baked Sausages with Prunes and Walnut Gremolata (serves 8) - original recipe from 'Delicious' Magazine

Ingredients:

2 red onions
250 g ready to eat prunes
3 bay leaves
2 tablespoons of Olive Oil
16 good quality pork sausages
400 ml of red wine
100 ml crème de cassis blackcurrant liqueur

Gremolata:
Coarsely grated zest of 1 small orange
2 garlic cloves, finely chopped
handful of flat leaf parsley, finely chopped
25 g walnuts lightly toasted, finely chopped

1. Preheat the oven to 200c / Fan 180c / Gas mark 6. Scatter the prunes, onions and bay leaves into a large roasting pan. Season and mix in half the Olive Oil. Lay the sausages on top in a single layer and drizzle over remaining oil.
2. Mix together the red wine and cassis and pour over the sausages. Roast in a hot oven for 40 minutes turning occasionally so they colour evenly. Make sure the prunes are not on top or they will burn. Allow the sauce to reduce to a sticky consistency.
3. Mix all the gremolata ingredients in a bowl and set aside.
4. Remove the sausages from the oven and transfer into a warm serving dish. Scatter the gremolata over the sausages.