Lebanese Sausages Braised with Pomegranate Molasses and Onions
500gms of Lebanese chilli sausages
1tbs of olive oil
1 large brown onion sliced thinly
¼ cup of water
2tbs of pomegranate molasses
Dash of salt and ground black pepper
2tbs of coarsely chopped parsley leaves
1tbs of toasted pine nuts
Heat a heavy based pan to medium heat. Add oil and when hot add sausages. Fry all over for 5-7 minutes until cooked (on medium heat to allow fat to render). Place sausages on paper towels and remove any excess fat in the pan.
Return pan to heat with a little remaining oil from the sausages and fry onions until sweated and fragrant. Add sausages and heat through with onions. Add water and pomegranate molasses. Season with salt and pepper. Increase heat and cook until sauce is thick and sausages are glossy. Remove from heat.
Add chopped parsley leaves and garnish with toasted pine nuts. Serve immediately with flat bread.