Recipe Inspiration

Ingredients...

For the Onion Chutney Mayo:

350g Rich Sauces Real Mayonnaise

120g Essential Cuisine Kitchen Ready Caramelised Red Onion

15ml Lemon juice

Salt and pepper to taste

For the Onion and Ale Glazed Sausages:

1.2kg Large Cumberland sausages (1 per portion, or 2 if smaller)

250ml Dark ale or stout

30g Brown sugar

15g Dijon mustard

15ml Apple cider vinegar

10g Confit garlic, peeled and crushed

500g Essential Cuisine Kitchen Ready Cooked Onion

Salt and pepper to taste

For the Melt:

300g Grated mature cheddar cheese

500g Thickly sliced sub roll (10x slices)

50g Unsalted butter for spreading

10g Chopped fresh parsley

Method...

1. Make the onion chutney mayo- combine the Rich Sauces Real Mayonnaise, Kitchen Ready Caramelised Red Onion, lemon juice and seasoning in a suitable bowl, set aside for later. 

2. To cook the Cumberland sausages: Heat a large skillet over a medium heat, cook the sausages, turning occasionally until golden brown and cooked through to 75 degrees C. at the core.

3. Make the ale and onion glaze- While the sausages are cooking, combine the ale, sugar, mustard, vinegar, garlic and seasoning to the boil in a suitable saucepan. Cook for 5 minutes, or until the glaze thickens, stir in the Kitchen Ready Cooked Onions and simmer gently.

4. Glaze the sausages-Pour the ale and onion glaze over the cooked sausages, in the skillet, taking care to coat them evenly. Let them cook for a further 3-5 minutes.

5. Assemble the melt-Preheat an oven to 200 degrees C. Butter each slice of bread and place butter side up on a baking tray, toast in the oven until golden and crispy. Split the sausages down the centre and place onto the toasted bread, spoon the onion and ale glaze over the split sausages evenly and cover with the grated cheese. Place into the oven for 5 minutes, or until the cheese has melted.

6. Garnish and serve- Sprinkle with the chopped parsley and serve on a serving platter, with the onion chutney mayo apart in a dipping bowl.

Chefs Tip: Choose sausages with a high meat content of over 80%. The meat filling should be chopped, not minced, giving a rustic, chunkier style, that’s characteristic of this style.