Sticky Onion And Sausage Baguettes Recipes

Steps:

• Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Steps:

• Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
• Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.

Steps:

• Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
• Drizzle the honey over the sausages.
• Roast sausages for 20 minutes until cooked through.
• While the sausages are cooking, finely slice the onion.
• Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
• Serve the sausages and sticky onion in small baguettes.

Steps:

• Place all ingredients in bowl of a stand mixer.
• Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
• Place in a very large (it will almost triple in size) greased bowl.
• Let sit at room temperature for 2 hours, then refrigerate overnight.
• You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
• Fold the dough in half the long way and seal edges with the heel of your hand.
• Flatten dough into an oval and fold again.
• Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
• Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
• Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
• Spritz with warm water to help give the bread a crispy exterior.
• Bake at 450 degrees for 25-30 minutes.

Steps:

• Brown sausages in a pan then drain and put to one side but keeping warm.
• Melt butter in a pan, then add the onions, spring onions/green onions, and garlic.
• Cook over high heat, stirring, for 10 minutes, until onions are soft.
• Add the red wine and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
• Add the sausages to the onion marmalade in the pan and coat thoroughly then remove from pan and serve.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
• Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.