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Sticky sausage baps with beer-braised onions

Easy Sausage Bap Recipe with Caramelised Onions

Sticky sausage baps with beer-braised onions

Name: Sticky sausage baps with beer-braised onions
Total time: 1 h
Yield: Serves 6
Ingredients: 12 pork sausages; 3 tbsp runny honey; 2 tbsp Dijon mustard; 2 tbsp soy sauce; 6 white floury baps toasted; to serve american mustard, ketchup, chilli sauce and brown sauce; 25g butter; 1 tbsp olive oil; 3 large onions halved and finely sliced; (not bitter) 200ml dark ale; 1 tbsp soft dark brown sugar

Janine Ratcliffe

Published: November 1, 2019 at 4:00 PM

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Serves 6

Easy

Total time: 1 hr

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Everyone loves those little sticky cocktail sausages you get at parties – so here is a super-size version in a soft bap

Low calorie

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Ingredients

Nutrition

12 pork sausages
3 tbsp runny honey
2 tbsp Dijon mustard
2 tbsp soy sauce
6 white floury baps

toasted
to serve american mustard, ketchup, chilli sauce and brown sauce

ONIONS

25g butter
1 tbsp olive oil
3 large onions

halved and finely sliced
(not bitter) 200ml dark ale
1 tbsp soft dark brown sugar

Nutrition: per serving

kcal481

low
fat17.1g
saturates6.3g
carbs62.8g
sugars22g
fibre5.5g
protein14.8g
salt2.4g

Method

step 1

To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for 20 minutes or until soft. Stir in the ale and sugar, then cook for another 30 minutes until it has evaporated and the onions have turned golden and caramelised.
step 2

Fry the sausages in a large frying pan until golden all over and cooked through. Mix the honey, mustard and soy, and drizzle over the sausages, tossing until they are coated and sticky. Pile the sausages into baps with some onions and your favourite sauce.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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