Ottolenghi's Pomegranate and Lemon Harissa Sticky Sausages
By Yotam Ottolenghi
Published on 02 February 2026
These sticky sausages by Yotam Ottolenghi are all about the balance of sweet and sharp. The rose and preserved lemon harissa creates a rich, jammy glaze that transforms simple pork sausages into a feast. Pile them into toasted buns with plenty of the caramelised onions for a quick, flavour-packed dinner.Time and servings
21 minsTotal time
4Servings
5 minsPrep time
16 minsCooking time
Ingredients
- 30g unsalted butter, cubed
- 6 pork sausages (400g)
- 1 large red onion, thinly sliced
- 2 garlic cloves, crushed or grated
- 1 tbsp dark brown sugar
- 2 tbsp Ottolenghi Rose, Pomegranate and Lemon Harissa
Method
Step 1
Heat the grill to high. Place a large non-stick frying pan over a high heat and add half the butter. When hot and bubbling, add the sausages and brown them on both sides for 3–4 mins. Remove the sausages from the pan and set aside.Step 2
Turn the heat down to medium-high and add the remaining butter, followed by the onions. Season with 1 tsp salt and cook for 4 mins until soft, stirring often.Step 3
Add the garlic and sugar and caramelise for another 3 mins until sticky and dark. Add the harissa and mix to combine. Return the sausages to the pan, nestle them into the onions and slide the pan under the grill for 5 mins.Step 4
Remove from the grill and set aside for a couple of mins. Serve the sausages and sticky onions in toasted hot dog buns with your favourite toppings.