While it may be too hot to think of roasting sausages right now, bung them on the BBQ and you have the perfect outdoors sandwich - there are few things I love more than the sweet, tangy flavour of sausages cooked with honey and mustard. Caramelised onions with honey and mustard are a bonus.
I'm giving you the cooking times for roasting in the oven, but they do work really well on a grill, especially if you impale them on skewers to keep them together and baste liberally with the honey mustard dressing.
ingredients:
16 good quality sausages or about 30 cocktail sausages
4 tbsp runny honey
4-5 tbsp wholegrain mustard
3 x large onions, finely sliced
a generous pinch of salt
olive oil or fat from the cooked sausages
2 tbsp sherry vinegar (about 1 tbsp)
1 tbsp runny honey
2 tbsp Dijon mustard
bread rolls, to serve
directions:
1. Preheat the oven to 200C / Gas Mark 6.
2. Combine the honey and mustard in a mixing bowl.
3. Place the sausages in a roasting dish and pour over the honey mustard dressing bar 2 to 3 tablespoons (which you are reserving to cook the onions), ensuring that the sausages are well coated.
4. Bake in the oven for 20 to 25 minutes. (It may need another 5 minutes to get all the sausages browned). Turn the sausages occasionally to ensure that they are nicely browned and sticky.
5. While the sausages are cooking, heat a little olive oil in a pan or some of the fat which exudes from the sausages while cooking. Add the onions together with a generous pinch of salt. Gently fry for 15 to 20 minutes over a medium heat until beginning to caramelise. Make sure you check that the onions aren't burning!
6. Stir in the vinegar, mustard and honey and cook for a further 1 to 2 minutes.
Add generous dollops of the honey-mustard onions over bread buns. Top with halved sausages and a drizzle of either ketchup or brown sauce.
