To make the caramelised onions: Peel the onions and finely slice using the slicing attachment of your food processor. Heat the oil in a pan and add the sliced onions and salt. Reduce the heat to low and cook the onions, stirring regularly, until they become soft and golden brown in colour (approx. 25-30 minutes).
Stir in the sugar and cook for a further 15-20 minutes until the mixture is sticky.
For the glaze: Combine the cider, honey and mustard in a pan and reduce the mixture by two-thirds.
For the sausages: Pre-heat an oven to 180ºC. 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. Once cooked, add the sausages back in to the pan.
Add the glaze to the pan and stir making sure the sausages are coated in the glaze.
To serve, lightly heat the ciabatta in the oven. Once heated, cut it in half and spoon some of the onions on to the bottom piece. Top them with sausages. Spoon some of the grain mustard onto the top piece of ciabatta before putting it on top of the sausages.
Completed steps (click to remove last step)
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