These Cider Glazed Sausages with Caramelised Onions are perfect for those colder nights and a great addition to any get together!
8 Good quality pork sausages
2 tbsp Olive oil
Cut in to 4 or 4 rolls Ciabatta loaf or rolls
330ml English cider
3 tbsp Honey
3 tsp Grain mustard, plus extra to serve
4 Large onions
2 tbsp Olive oil
1 tsp Salt
2 tbsp Soft brown sugar
Step 1 To make the caramelised onions: Peel the onions and finely slice using the slicing attachment of your food processor.
Step 2 Heat the oil in a pan and add the sliced onions and salt. juice the heat to low and cook the onions, stirring regularly, until they become soft and golden brown in colour (approx. 25-30 minutes).
Step 3 Stir in the sugar and cook for a further 15-20 minutes until the mixture is sticky.
Step 4 For the glaze: Combine the cider, honey and mustard in a pan and juice the mixture by two-thirds.
Step 5 For the sausages: Pre-heat an oven to 180ºC.
Step 6 Heat the oil in a pan and brown the sausages on all sides. Cook in the oven for 12-15 minutes or until cooked through and the juices run clear.
Step 7 Once cooked, add the sausages back in to the pan.
Step 8 Add the glaze to the pan and stir making sure the sausages are coated in the glaze.
Step 9 To serve, lightly heat the ciabatta in the oven.
Step 10 Once heated, cut it in half and spoon some of the onions on to the bottom piece.
Step 11 Top them with sausages. Spoon some of the grain mustard onto the top piece of ciabatta before putting it on top of the sausages.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.