Serves 4

500g/1lb 2oz villagers pork sausages
125g/4oz butter
900g/2lb Spanish onions, peeled and sliced
salt and ground pepper
150ml/14 pint red wine
150ml/14 pint red wine vinegar
50g/2oz brown sugar

1. Heat the butter in a heavy lidded pan or shallow casserole dish.
2. Stir in the onions, cover, and cook on a very low heat for 50-60 minutes.
3. Remove the lid, raise the heat and boil fast until the liquid has evaporated.
4. Season generously, add the wine, vinegar and sugar.
5. Boil fast again until the liquid has almost disappeared.
6. Cook the sausages either by pan, grill or bake and serve with the onion marmalade.