Tracklements sausage sandwich

Serves 2


  • 1 tsp olive oil
  • 1 large red onion
  • 2 tsp light brown sugar
  • 1 tsp balsamic vinegar
  • 6 chipolata sausages
  • 2 slices of Bertinet Bakery Sourdough
  • Tracklements sweet mustard ketchup


  1. Set a small saucepan on a low heat and add the olive oil. Slice the red onion into thin strips and add to the pan with a pinch of salt. Sweat the onions down for 15-20 minutes, stirring occasionally.
  2. Meanwhile preheat the grill to medium and place the sausages on to cook, turning occasionally until browned and cooked through.
  3. Add the sugar and vinegar to the pan and stir through, cooking for a further 2-3 minutes or when the onions become sticky.
  4. Toast the sourdough to your liking, then top with the sweet sticky onions, sausages and finally a generous serving of sweet mustard ketchup.


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