It doesn’t matter what sort of sausages you buy for these rolls– pork, beef, chorizo, chipolata – as long as they have lots of flavour!
• Prep time: 15 minutes
• Cook time: 25 minutes
• Yield: Serves 12
• 2 tbsps olive oil
• 3 tbsps Dijon mustard
• 12 chipolata sausages
• 2 tbsps balsamic vinegar
• 12 flat-leaf parsley sprigs
• 12 small dinner rolls, split
• 2 red onion, halved, thinly sliced
- Heat oil in a frypan over medium heat. Add onion and cook, stirring, for 10-12 minutes until softened and browned. Increase heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Transfer to a bowl, season well, then cool. The caramelised onion will keep, covered in the fridge, for up to 5 days.
- Cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.
- To serve, lightly pack each dinner roll with caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.
This great family recipe is thanks to delicious at https://www.delicious.com.au/recipes/barbecued-sausage-rolls-caramelised-onions/faaee5c6-caea-42d7-8a66-14fcc8a41698?current_section=recipes