- 1 [thinly sliced] Red Onion
- 1 tsp Sugar, BrownHoney also works as an alternative
- 2 tbsp Balsamic Vinegar
- 4 [thick] Sausages
- 1 French Baguette
- 2 tsp Wholegrain Mustard
- Handful Salad, RocketSpinach also works well
Sausage And Caramelised Onion Baguette Recipe
You need to try my sausage and caramelised onion baguette recipe this Saturday/Sunday morning.
This is another one of my weekend treats. When I was back home I use to go to my local butchers in Sherfield on Loddon and order six of Steve’s meaty sausages.
When it comes to sausages, I am a bit of a snob. I cannot be dealing with the cheap, paste-like meat sausages, they need to be meaty, full of flavour and if possible, locally sourced. I can also say this cures my hangovers instantly (I cannot back this with scientific evidence, but believe me, it works!).
I would love it if you left a quick Google review on what you think or a comment below.
Fancy another quick brunch option? What about my Moroccan Baked Eggs?
1. Pre-heat the oven to 200c for your sausages and baguette, pre-baked or not... we all love soft warm bread.
2. Once the oven is hot, add your sausages and cook for 15-20 minutes (depending on the thickness) and add the bread in for 5 minutes towards the end.
3. While your sausages are cooking, over a medium-low heat, add a glug of olive oil and chuck in your thinly sliced onions and cook until slightly softened (5 mins). Then add the sugar and seasoning until the onions are sticky (5 mins). Finally, add the balsamic vinegar and combine well (5mins). The longer you cook it, the thicker and stickier they become.
4. Once the sausages are cooked and your baguette is warm, slice your baguette down the middle and add the mustard and rocket. Then add the balsamic onion followed by two thick sausages.
I always like to add more balsamic onions on top with extra black pepper.
BIFF, BOSH, STICKY NOSH!