Sausage Rolls with Beer Braised Onions


For the braised onions:

  • 300 g onions, thinly sliced halfway
  • 2 tbsp olive oil
  • 4 tsp brown sugar
  • 1 cup light ale (or beer of choice)
  • Salt & pepper to taste

For the rolls:

  • 6 bread rolls
  • 6 cooked sausages
  • Ketchup & mustard to serve with
  • Optional: spring onions, sliced for garnish


Heat up 2 tbsp of olive oil in Zyliss saucepan. When the saucepan is hot, add the onions and cook on medium heat for 2 minutes until the onions have turned golden and softened a little. Stir in the sugar and salt & pepper and cook on low to medium heat for 5 mins to allow the onions to caramelise. Stir in the ale or beer and let the mixture bubble gently for 2 minutes. Cover with a lid and simmer on low heat for 20-25 minutes until all the ale/beer has been absorbed. You might want to try the onions at this stage and add more sugar if needed.

To assemble the sausage rolls, cut the bread rolls in half, add a generous layer of slightly cooled onion mixture, followed by a sausage and more onions on top. Add a generous dollop of mustard and/or ketchup. Serve with skinny chips and beer.