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Sausage sandwiches with caramelised onion

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Filled with rich caramelised onions, these Sausage sandwiches are a timeless recipe. Sure to satisfy, this easy dish is a tasty step up from your regular sausage sanga.

  • Makes11
  • Cook time45 minutes
  • Prep time30 minutes
Sausage sandwiches with caramelised onion

Ingredients

  • 1 tbs olive oil
  • 3 large red onions, thinly sliced
  • ¼ cup (55g) brown sugar
  • 2 tbs balsamic vinegar
  • 2 x 200g pkts Perino tomatoes
  • Olive oil spray
  • 1.7kg Coles Australian Thin Barbecue Beef Sausages
  • 11 Coles Bakery Pane Di Casa Rolls
  • 2 cups (240g) grated cheddar
  • 120g pkt Coles Australian Baby Rocket Leaves
  • Oven-baked chips, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Heat oil in a large frying pan over low heat. Add onion and cook for 15-20 mins, stirring occasionally, until golden and starting to caramelise. Add sugar and vinegar and cook for a further 10 mins until caramelised.
  2. Step 2

    Meanwhile, place tomatoes on a baking tray lined with baking paper. Spray with oil and season. Bake for 12-15 mins or until blistered. Set aside to cool slightly. Transfer to a bowl. Add rocket and toss to combine.
  3. Step 3

    Preheat a barbecue grill or chargrill on medium. Cook sausages, turning, for 8-10 mins until cooked through.
  4. Step 4

    Preheat grill on high. Make a cut in the top of the rolls almost all the way through. Reserve ¼ cup of caramelised onion. Fill rolls with remaining caramelised onion and arrange 2 sausages in each roll. Top with cheddar. Cook under grill for 1-2 mins or until the cheddar melts and is golden. Top with reserved caramelised onion. Serve with salad and chips.

    Sausage sandwiches with caramelised onion

    Sausage sandwiches with caramelised onion
    • Makes11
    • Cook time45 minutes
    • Prep time30 minutes
    Ingredients
    • 1 tbs olive oil
    • 3 large red onions, thinly sliced
    • ¼ cup (55g) brown sugar
    • 2 tbs balsamic vinegar
    • 2 x 200g pkts Perino tomatoes
    • Olive oil spray
    • 1.7kg Coles Australian Thin Barbecue Beef Sausages
    • 11 Coles Bakery Pane Di Casa Rolls
    • 2 cups (240g) grated cheddar
    • 120g pkt Coles Australian Baby Rocket Leaves
    • Oven-baked chips, to serve
      Description

      Filled with rich caramelised onions, these Sausage sandwiches are a timeless recipe. Sure to satisfy, this easy dish is a tasty step up from your regular sausage sanga.

      Method
      1. Step 1

        Preheat oven to 180°C. Heat oil in a large frying pan over low heat. Add onion and cook for 15-20 mins, stirring occasionally, until golden and starting to caramelise. Add sugar and vinegar and cook for a further 10 mins until caramelised.
      2. Step 2

        Meanwhile, place tomatoes on a baking tray lined with baking paper. Spray with oil and season. Bake for 12-15 mins or until blistered. Set aside to cool slightly. Transfer to a bowl. Add rocket and toss to combine.
      3. Step 3

        Preheat a barbecue grill or chargrill on medium. Cook sausages, turning, for 8-10 mins until cooked through.
      4. Step 4

        Preheat grill on high. Make a cut in the top of the rolls almost all the way through. Reserve ¼ cup of caramelised onion. Fill rolls with remaining caramelised onion and arrange 2 sausages in each roll. Top with cheddar. Cook under grill for 1-2 mins or until the cheddar melts and is golden. Top with reserved caramelised onion. Serve with salad and chips.