Snags and Onions
Sausages with Onions Cooked in Beer!
1/2 cup firmly packed cup
Pork Chipolata Sausages
Mustard and rocket leaves
Place onion in a deep frypan with lager, sugar, balsamic, oil and 125 ml (1/2 cup) water.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally to prevent onion catching on the base of the pan.
Caramelised onions will keep in an airtight container in the fridge for up to 1 month.
Meanwhile, preheat a barbecue or char-grill pan to medium-high.
In batches if necessary, cook the sausages, turning, for 6 to 8 minutes or until cooked through.
Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through.
Fill the rolls with rocket, sausages, mustard and caramelised onions.