Recipe by -Sylvie-
A simple old snack a bit more special! Recipe comes from a magazine.
Top Review by Heather Sullivan
Halved this for lunch with my husband today. I found the onions a little too sweet even though I accurately measured them out and used yellow onions instead of red. Left out the mustard since I didn't have any. I usually make my caramelised onions with a bit of chopped fresh rosemary and more vinegar; maybe this makes me more posh, but the onions were lacking anything special in flavour besides the onion and sugar flavour. Bangers are pork sausages, lightly flavoured, about 4 inches long, 8 to the pound/lb. and you are suppose to cut them in half lengthwise so they do not roll around on the slice of bread so easily.
- 3 medium red onions, finely sliced
- 8 sausages (I use good quality English bangers)
- 25 g light brown sugar
- 1 tablespoon red wine vinegar
- 8 slices bread, thick cut and buttered
- 2 tablespoons olive oil
- coarse grain mustard, to taste
Directions See How It's Made
- Heat half the oil in the pan and add the onions.
- On a low, gentle heat fry for approx 20-30 minutes until caramelized.
- In a separate pan heat the rest of the oil and fry the sausages until done, approx 20 minutes.
- Add the sugar and vinegar to the onions and bring to the boil, cook for a further 2 minutes.
- Slice the sausages lengthwise and sandwich, together with the onions and mustard between two slices of your favourite bread.