Use leftover sausages from Christmas dinner, if there are any left! Choose good quality Gluten Free sausages – you can make the sandwich with warm or cold sausages

Yield: 
2 Sandwiches

Ingredients: 
  • 4 slices of Warburtons Gluten Free Artisan Multiseed Sourdough Boule
  • 4-5 leftover or fully cooked gluten free sausages
  • 1 onion, halved and very finely sliced
  • 1tbs oil
  • 1tsp cranberry sauce
  • 1tbs gluten free mayonnaise
  • 1tsp chopped fresh sage and/or rosemary
  • salad leaves to serve
Method: 
  1. Heat the oil in a non-stick frying pan and fry the onions over a medium –low heat for about 15 minutes, stirring frequently, until golden. Make sure they don’t go too brown. Set aside.
  2. Meanwhile, mix the cranberry sauce, mayonnaise and herbs in a small bowl then spread over two slices of the bread.
  3. Halve the sausages lengthways and divide between the two slices. Dot over the onions and add the other two slices of bread. You can add a little mayo to the other slices as well if you like.
  4. Serve with a green salad and the rest of the onions on the side.