Ingredients
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12 Cafe Chipolata sausages
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2 Tbsp olive oil
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2 red onions, thinly sliced
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1 tsp brown sugar
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2 Tbsp balsamic vinegar
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12 small dinner rolls, split
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3 Tbsp Dijon mustard
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12 flat-leaf parsley sprigs
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Method
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Heat oil in a nonstick frying pan over medium heat. Add onion stirring for 10 mins approx until caramelised.
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Reduce heat to low, add balsamic vinegar and sugar stirring 3 - 5 mins coating until sugar has dissolved.
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Transfer to a bowl. Cool.
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Cook Cafe Chipolatas on a barbecue preheated to medium for 8-10 mins, turning until browned.
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To serve, lightly pack each dinner roll with the caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.
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