Peachy Sausages

1 kg/2 lb thick low-fat sausages
1 tablespoon polyunsaturated vegetable oil
1 tablespoon vinegar
120 ml/4 fl oz peach juice
4 tablespoons tomato sauce
1 tablespoon brown sugar
1 tablespoon grated onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 teaspoons chopped fresh oregano or
1/2 teaspoon dried oregano
dash of Tabasco or chilli sauce
sununer savory, to garnish (optional)

Prick the sausages in several places, place in a frying pan with water to cover and simmer for 5 minutes, then drain. Parboiled in this way, the sausages will cook through without scorching or bursting.

Place the remaining ingredients in a saucepan and simmer for 5 minutes, stirring now and again. Pour over the sausages and allow to stand for 30 minutes.

Cook the sausages under the grill until crisp and brown on all sides, brushing frequently with the glaze. Spoon the remaining glaze over the sausages and garnish with summer savory, if available. Serve with plain boiled potatoes and green beans.

SERVES 6 to 8