Glazed sausages with beer and mustard onions recipe

Name: Glazed sausages with beer and mustard onions
Yield: Serves 6
Ingredients: 12 chicken sausages; 3 red peppers, seeded and cut into chunky strips; olive oil, to drizzle; 6 tbsp tomato ketchup; 6 tbsp Worcestershire sauce; 2 tbsp olive oil; knob of butter; 4 large onions, thinly sliced; 3 thyme sprigs, leaves chopped, plus extra leaves to garnish; 500ml pale ale; 1 tbsp Dijon mustard

These sticky sausages and charred peppers make a great Bonfire Night feast, but could just as easily be served up as a hearty family supper. Served with soft beer and mustard onions, this recipe has plenty of flavour but is really simple to put together.

See method

Serves 6
10 mins to prepare and 30 mins to cook
440 calories / serving

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Tesco British Chicken Sausages 6 Pack 400G
12 chicken sausages
£2.65
£6.62/kg
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
3 red peppers, seeded and cut into chunky strips
Tesco Olive Oil 250Ml
olive oil, to drizzle
£3.10
£12.40/litre
Hellmann's Tomato Ketchup Sauce Squeezy 430ml
6 tbsp tomato ketchup
£2.15
£5.00/litre
Tesco Worcester Sauce 150Ml
6 tbsp Worcestershire sauce
£1.30
£8.67/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
knob of butter
£1.85
£7.40/kg
Tesco Brown Onions 1Kg
4 large onions, thinly sliced
£0.95
£0.95/kg
Tesco Fresh Cut Thyme 20G
Aldi Price Match
3 thyme sprigs, leaves chopped, plus extra leaves to garnish
£0.50
£25.00/kg
Shipyard American Session Pale Ale 500ml
500ml pale ale
£1.60
£3.20/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. For the onions, heat the oil and butter in a frying pan. Add the onions and soften with some seasoning over a low heat for 15 mins, stirring occasionally. Add the thyme leaves and a good pinch of sugar and cook for a further 5 mins. Pour over the pale ale and gently bubble for 10 mins until reduced and sticky. Stir in the mustard.
Meanwhile, preheat a barbecue or griddle pan. Cook the peppers whole, turning occasionally until the skins are blackened all over (about 15 mins). Put in bowl, cover with clingfilm and leave to cool. Peel away the skins, seed and slice into chunky wedges.
Mix the ketchup and Worcestershire sauce together. Put the sausages in a baking tray and brush with half the sauce, drizzle with oil and cook in the oven for 16-18 mins, or until cooked through, turning every now and basting with the remaining glaze. Transfer the sausages to the barbecue or griddle pan and char to your liking.
Spoon the onions into a shallow tray with the peppers and top with the sausages. Scatter over the remaining thyme leaves to garnish.