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.
1 tablespoon olive oil 800g thin beef sausages 1 large brown onion, thinly sliced 2 carrots, peeled, thinly sliced 2 garlic cloves, crushed 1 tablespoon curry powder 2 tablespoons fruit chutney 2 cups Massel chicken style liquid stock 1 cup frozen peas Steamed rice and parsley leaves, to serve
Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add fruit chutney and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with parsley leaves.