Saucisses au four avec cannelle et pruneaux

Ingrédients

• 2 red onions, cut into slim wedges
• 8 prunes, sliced in half
• 2 cinnamon sticks
• 5 sprigs thyme
• 2 bay leaves
• 8 sausages*
• 200 ml tawny port
• 1 tbsp wholegrain mustard*
• 1 tbsp oil
• 1 tbsp red wine vinegar
• 1 tbsp honey

Préparation

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6. Put the onions, prunes, cinnamon, thyme and bay leaves into a medium roasting tin. Season. Top with the sausages in a single layer. In a jug, combine the port, mustard, oil, vinegar and honey. Pour around the sausages and transfer to the oven for 40 minutes, turning the sausages occasionally so they colour evenly. Serve. *Check your sausages and mustard are gluten-free, if required.