Ingredients
- 2 tablespoons olive oil
- 2 red onions (halved, thinly sliced)
- 2 tablespoons balsamic vinegar
- 1 1/2 pounds sausage links (12 chipolata sausages)
- 12 small (18 ounces) bread buns (dinner rolls, split)
- 3 tablespoons Dijon mustard (or sauce, See Note in description)
- 12 sprigs parsley (flat-leaf parsley, or chives)
How to Make
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Step 1: Heat oil in a frypan over medium heat. & add onion and cook, stirring, for 10-12 minutes until the onions are softened and browned. Increase heat to high, add the balsamic and stir over high heat for 2-3 minutes to caramelize. Transfer onions to a bowl, season well, then cool. NOTE: These caramelized onion will keep, covered in the fridge, for up to 5 days. I like to reheat the onion when serving, but others prefer it cold.
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Step 2: Cook the sausages on a preheated (medium heat) B.B.Q. for 8-10 minutes, turning until sausages are browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.
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Step 3: To serve, lightly pack each dinner roll with caramelized onion. Add sausage, top with mustard or your preference and tuck in a sprig of parsley.
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Step 4: Sit back with a beer and enjoy!
We hope you enjoy this recipe!
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