-
Halve and thinly slice the red
onions then cook over a medium heat with 1 tbsp olive oil
and the brown sugar for about 20 mins until softened and
golden. Stir in the balsamic vinegar and cook for 1-2 mins
more then season
-
Meanwhile, grill the pork and
herb sausages and split 2-3 lengths of baguette. Spread
with a little Dijon mustard to taste, then fill with the
onions and sausages. Cut in half crossways and serve with
a salad.
|
DAILY
DINNERS 
