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Method
- 1.Place the sausages on a baking tray (lightly oil the tray to prevent sticking!) Put them in the oven for 30-35 min or until golden brown.
- 2.Peel and finely slice the red onion. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heat. Once hot, add the sliced onion with a pinch of salt. Cook the onion for 5 min or until translucent and softened.
- 3.While the onions are cooking, combine the mayonnaise, wholegrain mustard and 1 tbsp [2 tbsp] olive oil in a mixing bowl and set aside – this is your wholegrain mayo.
- 4.Once the onion has softened, add the red wine vinegar, Henderson's Relish, 1.5 tbsp [3 tbsp] sugar and a splash of water to the pan. Reduce the heat down to low and cook the onions gently for a further 10-15 min, or until they're sticky and sweet.
- 5.Meanwhile, put the ciabatta rolls in the oven for 5 min or until hot and crusty.
- 6.Cut the ciabatta in half and assemble the sarnies with the sticky caramelised red onion relish and sliced sausages.
Ingredients
- 4 x Rare Breed Pork or Cumberland Sausages
- 1 red onion
- 1 tsp wholegrain mustard
- 1 tsp red wine vinegar
- 1 tsp Henderson's relish
- Mayonnaise
- 2 ciabatta rolls
