Blood Sausage Duo with Apple and Fennel Chutney

Ingredients

• Chutney

  • 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

• Blood Sausages

  • 2 black blood sausages, cut into two pieces
  • 2 white blood sausages, cut into two pieces
  • 2 tablespoons (30 ml) olive oil