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Posh sausage sambos

Picnics cookbook, ACP Books, $12.95
 
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Photography by Andre Martin
Photography by Andre Martin

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Beef, Sandwich

Posh sausage sambos
INGREDIENTS

8 thick lamb, rosemary and garlic sausages (680g)
1 loaf turkish bread (430g)
½ cup (140g) tomato relish
2 cups firmly packed watercress sprigs

caramelised onion
2 tablespoons olive oil
4 medium brown onions (600g), sliced thinly
1 tablespoon brown sugar
¼ cup (60ml) red wine vinegar
METHOD

Make caramelised onion.

Cook sausages in heated oiled large frying pan until browned all over and cooked through. Cool then halve sausages lengthways.

Meanwhile, split bread lengthways; spread top with relish, spread base with caramelised onion then top with sausage halves and watercress; press bread top on firmly. Wrap sandwich in plastic wrap or foil. At the picnic, cut sandwich into eight slices.

Caramelised onion
Heat oil in large frying pan; cook onion, stirring, over low heat, about 10 minutes or until soft. Add sugar and vinegar; cook, stirring, about 10 minutes or until onion is caramelised. Cool.
 
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Tip: Try "lamb & potato" or "Low GI"
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