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 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:
- 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.
- Meanwhile, mix the cranberry sauce, mayonnaise and herbs in a small bowl then spread over two slices of the bread.
- 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.
- Serve with a green salad and the rest of the onions on the side.