15149

Onions stuffed with spiced sausage

  • serves 4
  • A little effort

This makes a great and more filling alternative to the traditional bacon-wrapped chipolatas for a Christmas meal. The onions are stuffed with sausagemeat, rice and warm spices and cooked until golden brown.

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Ingredients

  • Spanish onions 3, as big as you can find
  • oil
  • ground cinnamon 1 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • allspice 1 tsp
  • sausagemeat 450g pack
  • rice 100g, cooked
  • parsley chopped to make 2 tbsp
  • red wine vinegar 2 tbsp
  • honey 1 tbsp

Method

  • Step 1

    Peel the onions and trim off the ends. Make a cut into each onion, into the centre but not all the way through to the root. Put the onions into a pan and add enough water to cover them. Bring the water to a simmer and cook for 10 minutes or until the layers start to drift apart and are tender. Drain well and peel the layers apart, chop the middle ones and keep the outside layers whole.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a pan and add the cinnamon, cumin, coriander and allspice and cook for a minute, add the sausagemeat and chopped onion and turn it over in the spices, stir and fry until it browns. Add the rice and parsley, season well and stir everything together. Fill each outer layer of onion with the stuffing and put them in an ovenproof dish. Mix the vinegar and honey and pour it over the top, drizzle over some more oil, and roast for 30 minutes or until the onion browns.

Nutritional Information

  • Kcals 494
  • Fat 30.6g
  • Carbs 36g
  • Fibre 4.1g
  • Protein 16.7g
  • Salt 2.5g
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