Sausage with sticky Marmite onion butty

Sausage and sticky Marmite onion butty - Serves 4

Ingredients

8 pork or beef sausages

2 large onions, sliced

Olive oil

4 large bread rolls / baps, split in halves

Butter for spreading

Salt and pepper

1 generous tablespoon of Marmite

Method

The sausages can be pan fried over a medium heat until golden brown and firm to the touch. The alternative is simply to cook them beneath a pre-heated grill, turning from time to time.

Meanwhile, heat one or two tablespoons of olive oil in a frying pan. Add the sliced onions and cook over a high heat until a rich golden brown. The temperature of the stove can now be reduced, allowing the onions to gently stew, becoming sweeter as they soften. Once cooked, stir in the Marmite, increasing the heat once more, to help caramelise the Marmite flavour into the onions, leaving a sticky finish.

Spread the rolls / baps with butter, toasting to a golden brown.

To serve, halve each of the sausages lengthways, overlapping these on top of the base to each roll. Spoon the sticky Marmite onions on top, finishing with the other half of roll before serving.

Blanched and diced tomatoes can be added to the sticky onions for a sweeter fruity bite.