Sausages with beer-braised onions
Serves 6 | prep 15 mins | total time
Sausages with beer-braised onions
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Serves 6 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
487Kcal
Fat
25gr
Saturates
9gr
Carbs
47gr
Sugars
15gr
Fibre
3gr
Protein
16gr
Salt
1.9gr
Ingredients
- 1 tbsp olive oil
- a large knob of butter
- 2 large onions, halved and finely sliced
- 250ml bottle of ale
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 400g Cumberland sausages, we used Taste the Difference
- 6 brioche hot dog rolls, we used Taste the Difference
- ketchup, relish or mustard, to serve
Step by step
Get ahead
Cook the onions up to 2 days ahead and store, covered, in the fridge. Reheat gently.
- Heat the oil and butter in a wide heavy-based sauté pan on the hob. Add the onions; season and cook for 15-20 minutes, uncovered, stirring occasionally, until soft.
- Prepare the barbecue to medium, allowing the coals to turn pale grey (or preheat the grill). Add the ale to the onions, bring to the boil; simmer for 10 minutes until almost all the liquid has evaporated. Stir in the honey and mustard and cook for a further 10 minutes until you have golden, sticky, tender onions.
- Meanwhile, put the sausages on the barbecue rack (or under the grill) and cook for 20-25 minutes, turning regularly, until golden brown all over and cooked through.
- Split the rolls and toast briefly on the barbecue. Serve the sausages in the rolls with the onions, ketchup, relish or mustard.
A simple idea for cooking onions. Look for an ale with a honey aroma, such as Fullers Organic Honey Dew. The sweetness of the brioche goes well with the bitterness of the onions, but you could use hot dog rolls if you prefer.
