Blood Sausage Duo with Apple and Fennel Chutney | RICARDO

Ingredients

• 1 onion, finely chopped
• 2 tablespoons (30 ml) butter
• 1 fennel bulb, stems removed, diced
• 1 Gala apple, peeled and diced
• 1 teaspoon (5 ml) fresh ginger, finely chopped
• 1/2 cup (125 ml) chicken broth or water
• 1/2 cup (125 ml) cider vinegar
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) currants
• A pinch crushed red pepper flakes
• Salt and pepper
• 2 black blood sausages, cut into two pieces
• 2 white blood sausages, cut into two pieces
• 2 tablespoons (30 ml) olive oil