Sausage
sandwich with caramelised onion
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POINTS® Value: 4
Servings: 4 |
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A sausage sarnie always hits the spot! We've made our
version low in fat using less bread and oil, then teaming it with caramelised
onion and low-fat mustard mayo.
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1 spray Fry Light Extra Virgin Olive Oil Spray
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2 medium onion(s)
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2 teaspoon light brown sugar
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2 tablespoon Newman's Own Balsamic Vinaigrette
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3 tablespoon low-fat mayonnaise
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3 heaped teaspoon mustard, 1 1/2 tsp each hot English
and grain mustard
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4 portion Walls Thin Pork Sausage
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4 slice Nimble Wholemeal Bread
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Spray a large non-stick frying pan
with oil and place over medium-high heat. Add onions and cook, stirring for 5
minutes to brown. Add sugar and balsamic vinegar and reduce heat to low. Cover
with a fitted lid and cook, stirring occasionally for 15 minutes, or until
golden and caramelised. Remove lid and season to taste with salt and pepper.
Set aside.
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Meanwhile, combine mayonnaise and
mustards in a bowl. Stir well to combine then set aside.
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Preheat a barbeque plate, grill plate
or non-stick frying pan over medium heat. Cook sausages for 5-10 minutes, or
until golden and cooked through. Set aside to cool for 5 minutes.
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Arrange sausages diagonally in slices
of bread. Top with caramelised onion and drizzle with mustard mayo.
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Both mustard mayo and caramelised
onion can be made ahead of time and stored in separate airtight containers in
the fridge for 2-3 days. Simply re-heat onions in the microwave just before
serving.
