Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Sausage sarnies with sticky ras el hanout onions
Serves 4 Starters and mains
Ingredients
- 40g unsalted butter
- 1tbsp olive oil, plus extra for frying
- 5 red or brown onions, thinly sliced
- 1tbsp ras el hanout
- 1tsp fennel seeds, crushed pinch chilli flakes
- 1tsp soft brown sugar
- 8 pork sausages
To serve
- 8 thick slices of bread or 4 large crusty baps, spread with butter and mustard
Method
Heat the butter and oil in a pan over a low–medium heat. Add the onions and a pinch of salt and cook for 20 minutes or until softened, golden and sticky. Add the ras el hanout, fennel, chilli and sugar and cook for a further 2 minutes. Taste for seasoning, adding a little more salt if necessary.
Fry the sausages in a large frying pan, with a little oil if needed, over a medium heat for 10–12 minutes until cooked through and golden brown, then remove from the pan and halve lengthways.
To serve, top the bread or baps with the sausages and sticky onions and sandwich together.
Advertisement