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Pomegranate and lemon harissa sticky sausages

Canape / Party food BBQ
Serves 4
Prep 5 min
Cook 16 min

The simplicity of this recipe really gives the harissa paste a chance to shine, with the sweet and sharp flavours of the pomegranate really complimenting the richness of the sausages. It may be worth making extra onions as they work really well in a sandwich or cheese toasty!


30g unsalted butter, cubed
6 pork sausages (400g)
1 large red onion, thinly sliced
2 garlic cloves, crushed
1 tbsp dark brown sugar
2 tbsp Ottolenghi rose, pomegranate and preserved lemon harissa
flaked sea salt


  1. Preheat the oven on a grill setting to high.
  2. Place a large nonstick frying pan over high heat, and add half the butter. When hot and bubbling, add in your sausages and colour them on both sides for 3-4 minutes. Remove the sausages from the pan and set aside.
  3. Turn the heat down to medium high, add in the rest of the butter, followed by the onions and 1 teaspoon flaked sea salt. Cook for 4 minutes until soft, stirring often. Add in the crushed garlic and dark brown sugar, and caramelise for another 3 minutes until sticky and dark. Add in the harissa and mix to combine. Return the sausages to the pan, nestle them in, and then slide the pan under the grill for 5 minutes.
  4. Remove the pan from the oven, and set aside for a couple of minutes. Serve the sausages and sticky onions in toasted hot dog buns, with toppings of your choice (we like sweet dill pickle relish, mustard, crispy onions and salted crisps on the side).