Chipolata Sausage in Balsamic Vinegar

Ingredients

• 12 chipolata sausages
• 4 red onions
• 500 g cherry tomatoes
• 4 garlic cloves
• fresh basil leaves
• 3 tbsp black balsamic vinegar
• 6 tbsp oil
• 1 loaf ciabatta bread

Method

Heat the oven to 200°C. This is a roasting dish where the sausages render their fat into a base that braises the vegetables — the key is building enough heat early to colour the chipolatas properly, then letting the acidity of the vinegar and tomatoes gentled the dish in the second phase.

Lay the chipolatas in a large roasting-tin and surround them with red onions cut into thick wedges. The wedges should be large enough that they won't collapse into mush; aim for 4 cm pieces. Crush 2 garlic cloves with the heel of your knife — leave the skin on — and scatter them alongside. Mince the remaining 2 cloves and stir them into 3 tablespoons of oil, then pour this over everything. The minced garlic will soften into a paste that spreads on bread later; the whole cloves become sweet and mild. Roast for 30 minutes. At the halfway point, shake the tin so the sausages colour evenly and the onions don't stick.

After 30 minutes, the sausages should have rendered fat and the onions will be turning translucent at the edges. Halve half the cherry tomatoes and leave the rest whole — this gives you varied bursts of acidity and texture. Add all the tomatoes to the tin, pour in the balsamic vinegar, and return to the oven for another 30 minutes. The acidity-in-cooking|acid from both the vinegar and the tomatoes denatures the proteins in the sausage casing, making it tender, whilst the prolonged heat softens the alliums into submission. You're not braising in the classical sense, but the rendered fat and vinegar create enough liquid to prevent sticking.

When the second 30 minutes is up, pull the tin from the oven and tear fresh basil leaves over the top. Let it rest for 5 minutes — this allows the basil to release its oils without turning black, and lets the vinegar's sharpness mellow slightly. Toast your ciabatta in the residual oven heat until the crust crisps. Serve the sausages and vegetables in the tin, using the torn garlic cloves and pan juices as a dip for torn bread.