Bonfire Sarnie

Sausage sandwich in sourdough with pickled onion and mustard

Remember remember this epic sarnie this November! Head to your local butchers for some quality sausages and pair with pickly flavours for a delicious bonfire night meal.

Ingredients (serves 2)

  • 8 great quality sausages 
  • French’s mustard 
  • 4 slices of Luke’s Bakery sourdough
  • Lashings of butter 
  • Pink pickled onions:
  • Two sliced red onions
  • 100ml vinegar 
  • 200ml water 
  • 2 tbsp sugar 
  • 1 tsp salt 
Method

  1. Firstly, place your pickled onion ingredients into a jar and allow to pickle for a minimum of 24 hours 
  2. Cook your sausages and on your Luke’s sourdough with lashings of butter, a little of the French’s mustard and a small amount of the drained pink pickled onions. Enjoy!

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