No problems. Although I love having extra onions around to add to salads or just a little snack.
prepare ahead?
The onions can easily be prepared ahead and reheated. As can the mash and sausages.
You could also simmer the sausages until cooked then cool and refrigerate and save the browning step until you’re ready to serve.
variations for dietary requirements & fun
vegetarian / vegan – Skip the poaching step and replace the sausages with mushrooms or tofu and pan fry these until well browned.
fun – try different sausages.
troubleshooting guide
too bland – Season with extra salt & pepper.
onion burning – It takes patience to get lovely caramelised onion. Turn the heat down if it’s burning, stir more frequently and add a little more oil.
don’t feel like poaching the sausages – I know it’s a hassle but it really makes a difference to the flavour and especially texture of your sausages. Trust me, it’s worth the effort.
serving suggestions
Great on its own or with a green salad.
leftover potential
Excellent! Will keep in the fridge for a week or so.
No problems. Although I love having extra onions around to add to salads or just a little snack.
prepare ahead?
The onions can easily be prepared ahead and reheated. As can the mash and sausages.
You could also simmer the sausages until cooked then cool and refrigerate and save the browning step until you’re ready to serve.
variations for dietary requirements & fun
vegetarian / vegan – Skip the poaching step and replace the sausages with mushrooms or tofu and pan fry these until well browned.
fun – try different sausages.
troubleshooting guide
too bland – Season with extra salt & pepper.
onion burning – It takes patience to get lovely caramelised onion. Turn the heat down if it’s burning, stir more frequently and add a little more oil.
don’t feel like poaching the sausages – I know it’s a hassle but it really makes a difference to the flavour and especially texture of your sausages. Trust me, it’s worth the effort.
serving suggestions
Great on its own or with a green salad.
leftover potential
Excellent! Will keep in the fridge for a week or so.
1. Heat a little olive oil in a medium frying pan and cook onions over a medium heat, stirring occasionally until onions are soft and deep golden brown. At least 20 minutes.
2. Meanwhile, cover sausages with water in a medium saucepan. Simmer gently for 15 minutes, drain.
3. When the onions are lovely and soft add the balsamic and season gently. Remove from the heat and keep warm.
4. Wash out the pan and heat with some more oil. Pan fry the cooked sausages until just browned all over.
5. Meanwhile, mash drained beans in the saucepan you used for the sausage simmering, adding a little olive oil if needed.
6. Serve mash on plates, topped with sausages & balsamic onions.
Add to my Old Favourite Recipes