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Snags with onions cooked in beer
Snags with onions cooked in beer
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate traditional sausages into a show-stopping culinary creation.
Ingredients:
  • 6 red onions, thinly sliced
  • 250ml beer
  • 110g brown sugar
  • 80ml balsamic vinegar
  • 12 pork chipolata sausages
  • 12 small bread rolls
  • Mustard leaves, to serve
  • Rocket leaves, to serve
Instructions:
  • In a deep frypan, combine onion, lager, sugar, balsamic vinegar, oil, and 1/2 cup (125ml) water. Simmer over medium-high heat until thick and rich, about 40 minutes. Stir occasionally to prevent onion from sticking to the pan. Store caramelized onions in an airtight container in the fridge for up to 1 month.
  • Preheat a barbecue or chargrill pan to medium-high. Cook the sausages in batches, turning occasionally, for 6-8 minutes or until cooked through.
  • Heat the bread rolls on the barbecue or in a low oven until warm. Gently split them through the middle without slicing all the way through. Fill with mustard, sausages, caramelised onion, and rocket.

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