As a young teenager I used to spend my summer mornings at the golf club with my friends. We probably got up to more mischief than playing golf, but they are some of my fondest memories. We would all bundle into the club house at lunchtime and order sausage sandwiches and bowls of soup and so when I was asked to speak at the Irish Open in Lahinch this year – I was brought right back to our days down the club with our sausage sandwiches.
To celebrate my partnership with Dubai Duty-free Irish Open I created the ultimate sausage sandwich – just slightly more grown up with homemade pickled onion and thick sourdough bread. Save this for your Sunday morning in bed!
This post was made in partnership with Dubai Duty-free Irish Open
Sausage sandwichPrint This
- 6 sausages (veggie if required)
- 6 slices of sourdough bread (toasted)
- butter (use dairy free if required)
- 3 tablespoons of chutney
- pickled red onion (shop bought or recipe below)
- FOR THE PICKLED RED ONION
- 1 large red onion (thinly sliced)
- 120ml apple cider vinegar
- 2 large pinches of salt
- 1 tablespoon of light brown sugar
To make the homemade pickled red onion:
In a saucepan over a medium heat, combine the apple cider vinegar, salt and, sugar and gently heat for a couple of minutes.
Add onion slices to colander and rinse with cold water.
Pack the onion slices into a jar, and pour the vinegar mixture over the top.
Seal the jar shut, and place in fridge to pickle for 2 hours.
To make the sandwiches:
Cook the sausages as directed on the pack, and then slice in half lengthways.
Butter each slice of the lightly toasted sourdough and assemble with the sausage, rocket, chutney, and pickled onion.