Easy

Killer sausage sangas

Name: Killer sausage sangas recipe
Yield: 4
Ingredients: 4 large thick pork and fennel sausages; 8 slices sourdough bread, buttered; Rocket leaves, to serve; Mustard, to serve; 30g butter; 1 tbs extra virgin olive oil; 3 onions, thinly sliced; 1 cup (250ml) beer (use your favourite kind); 40.00 ml apple cider vinegar; 2 tsp mustard (we used a mild German mustard, but you can use any type)

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https://healthimprovements.info/recipes/killer-sausage-sangas-recipe/94j5sgls

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 21, 2019

“Sometimes the simplest things are the best, and what could be simpler than sausages and buttered bread? Of course, a good sausage is key, as are onions. I’ve added a slug of beer to the mix for a hit of extra flavour (drink the rest while you’re cooking!) You can make the onions ahead of time and warm them up to serve.” – Matt Moran

4 large thick pork and fennel sausages
8 slices sourdough bread, buttered
Rocket leaves, to serve
Mustard, to serve

Beery onions

30g butter
1 tbs extra virgin olive oil
3 onions, thinly sliced
1 cup (250ml) beer (use your favourite kind)
2 tbs apple cider vinegar
2 tsp mustard (we used a mild German mustard, but you can use any type)

Method

1.

For the onions, heat the butter and oil in a frypan over medium-high heat, add onion and 1 tsp salt flakes and cook, stirring often, for 20-25 minutes, until caramelised.
2.

Add beer, simmer for 5 minutes or until almost totally reduced, then add vinegar and mustard and simmer, stirring often, for 2 minutes, or until reduced. Season well and keep warm.
3.

Heat a barbecue or grill pan to medium-high heat, add sausages and cook, turning occasionally, for 6-8 minutes, until browned and cooked through. Rest sausages for a couple of minutes, then halve lengthways.
4.

To serve, spread half the buttered bread with mustard and top with rocket, halved sausages, then beery onions and sandwich with remaining bread slices.