Name: Sticky sausage baps with beer-braised onions
Total time: 1 h
Yield: Serves 6
Ingredients: 12 pork sausages; 3 tbsp runny honey; 2 tbsp Dijon mustard; 2 tbsp soy sauce; 6 white floury baps, toasted; to serve american mustard, ketchup, chilli sauce and brown sauce; 25g butter; 1 tbsp olive oil; 3 large onions, halved and finely sliced; (not bitter) 200ml dark ale; 1 tbsp soft dark brown sugar

12 pork sausages
3 tbsp runny honey
2 tbsp Dijon mustard
2 tbsp soy sauce
6 white floury baps
toasted
to serve american mustard, ketchup, chilli sauce and brown sauce

ONIONS

25g butter
1 tbsp olive oil
3 large onions
halved and finely sliced
(not bitter) 200ml dark ale
1 tbsp soft dark brown sugar

Method

step 1
To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for 20 minutes or until soft. Stir in the ale and sugar, then cook for another 30 minutes until it has evaporated and the onions have turned golden and caramelised.
step 2
Fry the sausages in a large frying pan until golden all over and cooked through. Mix the honey, mustard and soy, and drizzle over the sausages, tossing until they are coated and sticky. Pile the sausages into baps with some onions and your favourite sauce.