Prep Time: 15 mins.
Cook Time: 25 mins.
Total Time: 40 mins.
Serves: 12 people
Cuisine: Main
Skill Level: Easy
Ingredients:
- 2 Tbsp. olive oil
- 2 Red onions, halved, thinly sliced
- 2 Tbsp. balsamic vinegar
- 12 Chipolata sausages
- 12 Small dinner rolls, split
- 3 Tbsp. Dijon mustard
- 12 Flat-leaf parsley sprig
Method:
-
Heat oil in a frypan over medium heat. Add onion and cook, stirring, for 10-12 minutes until softened and browned. Increase heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Transfer to a bowl, season well, then cool. The caramelised onion will keep, covered in the fridge, for up to 5 days.
-
Cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.
-
To serve, lightly pack each dinner roll with caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.
SHOPPING LIST
Camberwell Market Poultry or Commercial Butchers:
- Chipolata sausages
Nick & Sue’s Deli or Camberwell Market Deli:
- Dinner rolls
- Balsamic vinegar
- Olive oil
Camberwell Fruit & Vege:
- Flat-leaf parsley sprig
- Red onion
Pantry:
- Dijon mustard
