Sausage Sarnies with Sticky Ras el Hanout Onions
This recipe from Esther Clarke adds jammy ras el hanout to the much-loved sausage sandwich to make the ultimate sarnie.
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Plate
Ingredients
- 40g unsalted butter
- 1Â tbsp olive oil
- 5 red or brown onions, thinly sliced
- 1Â tbsp ras el hanout
- 1Â tsp fennel seeds, crushed
- Pinch of chilli flakes
- 1 teaspoon soft brown sugar
- 8 pork sausages
- Sea salt
- 8 thick slices of white bread or 4 large crusty baps
- Butter
- Mustard
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