Richmond
A summer twist on traditional pigs in blanket, served in crisp rolls with a juicy caramelised onion relish.
Serves 4
Ingredients:
4 thin Richmond sausages 1-2 tbsp Dijon mustard 4 rashers of smoked streaky bacon 4 small white bread rolls, split in half Dijon mustard, to spread Watercress, to serve
For the caramelised onions: 1-2 tbsp olive oil 1 large onions, peeled and thinly sliced 1 garlic clove, peeled and finely chopped 55g/2oz soft brown sugar 1 tbsp red wine vinegar Salt and pepper
Method:
Pre-heat the BBQ until hot or oven to 190C/375F/Gas 5.
Brush each sausage generously with the dijon mustard. Wrap a rasher of streaky bacon around each sausage.
Season with a little salt and pepper and BBQ the sausage wraps for approximately 20-25 minutes, turning occasionally, until the sausages are cooked through and the bacon is crispy.
Meanwhile, for the caramelised onions, heat the oil in a non-stick frying pan and sauté the onion and garlic for a few minutes, to soften. Add the sugar, vinegar and seasoning and cook on a low heat for a further 10-15 minutes until the onions are caramelised.
Spread a little Dijon mustard onto the bread rolls and scatter with watercress. Remove the sausage wraps from the BBQ and arrange on top.
Remove the caramelised onions from the heat and spoon on top of the sausages. Serve.
Store any excess caramelised onions in a kilner jar for later use.