40-60ml extra virgin olive oil
2 brown onions, thinly sliced into rings
1 tablespoon chopped fresh thyme
4 good-quality pork sausages, pricked
1 baguette, split, cut crossways into 4 pieces
2 tablespoons Dijon mustard
2 ripe tomatoes, sliced
Tomato sauce, to serve (optional)
- Heat the oil in a frying pan over low heat. Add the onion and thyme. Season. Cook, stirring occasionally, for 20 minutes or until golden, adding more oil if necessary. Transfer to a bowl. Set aside and keep warm.
- Meanwhile, preheat a barbecue flatplate on medium heat. Cook the sausages, turning frequently, for 10-12 minutes or until charred and cooked through. Transfer to a plate and set aside to rest.
- Toast the baguette on the barbecue until warm. Spread with mustard. Fill with the tomato slices, sausages and onion. Serve with tomato sauce, if using.