ingredients
makes 12
2 tablespoons virgin olive oil
2 red onions, cut into thin wedges
2 tablespoons dark brown sugar
3 teaspoons balsamic vinegar
1/2 cup spreadable cream cheese
1 tablespoon horseradish cream
12 chipolata sausages
12 par-baked mini bread rolls
3 1/2 ounce rocket leaves, stalks removed
method
1. Preheat the oven to hot 220°C (425°F). Heat 1 1/2 tablespoons olive oil in a small pan. Add the onion and 1 1/2 tablespoons water, cover, and cook over medium heat for about 10 minutes, stirring occasionally, until the onion is soft and starting to brown. Stir in the sugar and vinegar and cook, uncovered, for 3 minutes, or until thick. Season and keep warm.
2. Meanwhile, in a small bowl, mix the cream cheese and horseradish cream until smooth.
3. Heat the remaining oil in a large skillet and cook the sausages in batches over medium-low heat for 6 — 8 minutes, or until brown and cooked. Remove; drain on crumpled paper towels.
4. Meanwhile, heat the bread rolls according to the manufacturer's instructions. When hot, slice vertically, three-quarters of the way through, and spread with the horseradish mixture. Fill the rolls with rocket and a sausage, then onion. Serve.
14 users have helped to rate this recipe.
more information
If you can't get chipolatas, you can use thin sausages and twist them through the centre.
