Gourmet sausage sandwich with mushrooms and onion jam

Serves

Prep Time

Cook Time

Ingredients

3 thick beef sausages

2 tbsp olive oil

1 clove garlic, crushed

200 g mixed mushrooms, sliced

2 pieces of Turkish bread, halved horizontally and toasted

rocket leaves

Onion jam

1 tbsp olive oil

1 red onion, sliced

2 tbsp sweet chilli sauce

1 tbsp water

Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages over a moderate heat until browned and cooked.
While the sausages are cooking heat the oil in a frypan and add the garlic and mushrooms. Cook over a moderately-high heat until mushrooms are golden.
To serve slice the sausages half lengthways. Place the bottom slices of toasted Turkish bread onto 2 plates. Top with some rocket leaves, three halves of sausage, and the mushrooms. Finish with a spoonful of onion jam and the top slice of toasted bread.
To make onion jam: Heat a small frypan and add the oil. Stir in the onion and cook over a low heat for 15 minutes, stirring occasionally. Stir in the sweet chilli sauce and the water. Cook over a low heat for another 15 minutes, stirring often.

Don't pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.
Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).