Sausages with Barbecue Onions
Juicy grilled beef snags served with sweet caramelised onions on soft white bread with a squeeze of tomato sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Barbecue flat plate or large heavy frypan
- •Barbecue tongs
- •Metal spatula
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 29 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 520 kcal
Instructions
- 1
Peel the onions, halve them, and slice them into thin half-moons.
- 2
Heat a barbecue flat plate or large heavy frypan over medium heat and add the vegetable oil and butter.
- 3
Add the sliced onions and salt to the hotplate.
- 4
Cook the onions for 12 to 15 minutes, turning frequently with a spatula, until soft and deeply golden.
- 5
Push the caramelised onions to the cooler outer edge of the hotplate to keep warm.
- 6
Place the sausages on the medium-hot section of the flat plate.
- 7
Cook the sausages for 10 to 12 minutes, turning regularly with tongs until browned all over and cooked through.
- 8
Lay a slice of soft white bread flat on each plate or napkin.
- 9
Place a hot sausage diagonally across each bread slice from corner to corner.
- 10
Spoon a generous heap of warm barbecue onions over each snag.
- 11
Squirt classic tomato sauce or mustard down the length of the sausage and fold the bread around it.
Chef's tips
Do not pierce the sausage skins with a fork before or during cooking, as this releases the juices and dries them out. Cook the onions slowly over medium-low heat to develop natural sweetness rather than burning them quickly on high heat.
Ingredient substitutions
- thin beef sausages → pork sausages or plant-based barbecue snags
- sliced white sandwich bread → hot dog rolls or gluten-free sliced bread
- butter → an equal quantity of vegetable oil to keep dairy-free
Storage
Store leftover cooked sausages and onions separately in airtight containers in the fridge for up to three days.
Reheating
Reheat sausages and onions together in a hot frypan over medium heat for four to five minutes until piping hot.
Common mistakes to avoid
- •Pricking the sausages with a fork, which makes them dry and tough.
- •Cooking onions on fierce heat, causing them to char before softening properly.
- •Using dense artisan sourdough instead of soft sandwich bread that folds easily without tearing.
Serving suggestions
Cooked Sausages with Barbecue Onions?
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