Glazed sausages with beer and mustard onions

Glazed sausages with beer and mustard onions recipe

3 ratings

These sticky sausages and charred peppers make a great Bonfire Night feast, but could just as easily be served up as a hearty family supper. Served with soft beer and mustard onions, this recipe has plenty of flavour but is really simple to put together. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 440 calories / serving

Ingredients

  • 12 chicken sausages
  • 3 red peppers, seeded and cut into chunky strips
  • olive oil, to drizzle
  • 6 tbsp tomato ketchup
  • 6 tbsp Worcestershire sauce

For the onions

  • 2 tbsp olive oil
  • knob of butter
  • 4 large onions, thinly sliced
  • 3 thyme sprigs, leaves chopped, plus extra leaves to garnish
  • 500ml pale ale
  • 1 tbsp Dijon mustard

Each serving contains

  • Energy

    1835kj
    440kcal
    22%
  • Fat

    19g 27%
  • Saturates

    5g 26%
  • Sugars

    26g 29%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 37.7g Protein 26.5g Fibre 6.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. For the onions, heat the oil and butter in a frying pan. Add the onions and soften with some seasoning over a low heat for 15 mins, stirring occasionally. Add the thyme leaves and a good pinch of sugar and cook for a further 5 mins. Pour over the pale ale and gently bubble for 10 mins until reduced and sticky. Stir in the mustard.
  2. Meanwhile, preheat a barbecue or griddle pan. Cook the peppers whole, turning occasionally until the skins are blackened all over (about 15 mins). Put in bowl, cover with clingfilm and leave to cool. Peel away the skins, seed and slice into chunky wedges.
  3. Mix the ketchup and Worcestershire sauce together. Put the sausages in a baking tray and brush with half the sauce, drizzle with oil and cook in the oven for 16-18 mins, or until cooked through, turning every now and basting with the remaining glaze. Transfer the sausages to the barbecue or griddle pan and char to your liking.
  4. Spoon the onions into a shallow tray with the peppers and top with the sausages. Scatter over the remaining thyme leaves to garnish.

Get ahead: Make the onions in advance and reheat before serving.

See more Bonfire night recipes

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