A top sausage sandwich

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

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1. Heat a little olive oil in a heavy frying pan and slowly cook the sausages for about 15 minutes. Remove, add the onions to the pan and cook until caramelised. Stir in the balsamic, mustard and honey, then add the sausages to warm up. Pile into the ciabatta with the sauce of your choice.

Per serving

560 kcalories, protein 23.6g, carbohydrate 60g, fat 25.5 g, saturated fat 8.8g, fibre 3g, salt 4.45 g

Latest comments and suggestions

• mark h

  30 December 2007

  mark h commented on this recipe

  The amount of Balsamic is not given!

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• Beth

  19 July 2008

  Beth rated and commented on this recipe

  

  I made it usually 1tbsp of balsamic to match honey and mustard.

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• bod

  23 February 2009

  bod rated and commented on this recipe

  

  1 mark down for not putting the quantitiy of balsamic, but followed Beths recommendation of using 1tbls. Taste was fantastic. Very simple to do, very tasty. Will definitely do sausages this way every time now.

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• Mugged Onions

  20 March 2009

  Mugged Onions rated and commented on this recipe

  

  C'mon, it's just a sausage butty for heavens sake!

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Ingredients

• a small ciabatta , split, halved and toasted
• 4 meaty pork sausages
• 1 large onion , sliced
• 1 tbsp Dijon mustard or English mustard
• 1 tbsp clear honey
• tomato ketchup , daddies, HP or whatever sauce you fancy, to serve

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Serves 2

Preparation and cooking times

Ingredients

• a small ciabatta , split, halved and toasted
• 4 meaty pork sausages
• 1 large onion , sliced
• 1 tbsp Dijon mustard or English mustard
• 1 tbsp clear honey
• tomato ketchup , daddies, HP or whatever sauce you fancy, to serve

Per serving

560 kcalories, protein 23.6g, carbohydrate 60g, fat 25.5 g, saturated fat 8.8g, fibre 3g, salt 4.45 g

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