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Sausage sandwiches with caramelised onion

  • 0:30 Prep
  • 0:45 Cook
  • Makes 11


  • 1 tablespoon olive oil
  • 3 large red onions, thinly sliced
  • 1/4 cup (55g) brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 x 200g pkts Perino tomatoes
  • Olive oil spray
  • 1.7kg Coles Australian Thin Barbecue Beef Sausages
  • 11 Coles Bakery Pane Di Casa Rolls
  • 2 cups (240g) grated cheddar
  • 120g pkt Coles Australian Baby Rocket Leaves
  • Oven-baked chips, to serve


  • 1
    Preheat oven to 180C. Heat oil in a large frying pan over low heat. Add onion and cook for 15-20 mins, stirring occasionally, until golden and starting to caramelise. Add sugar and vinegar and cook for a further 10 mins until caramelised.
  • 2
    Meanwhile, place tomatoes on a baking tray lined with baking paper. Spray with oil and season. Bake for 12-15 mins or until blistered. Set aside to cool slightly. Transfer to a bowl. Add rocket and toss to combine.
  • 3
    Preheat a barbecue grill or chargrill on medium. Cook sausages, turning, for 8-10 mins until cooked through.
  • 4
    Preheat grill on high. Make a cut in the top of the rolls almost all the way through. Reserve 1/4 cup of caramelised onion. Fill rolls with remaining caramelised onion and arrange 2 sausages in each roll. Top with cheddar. Cook under grill for 1-2 mins or until the cheddar melts and is golden. Top with reserved caramelised onion. Serve with salad and chips.

Source: taste.com.au


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