The onions go under the snag. This is settled, it is not up for discussion, and it is also structurally correct: the onion sits in the fold of the bread and nothing escapes. Chilli Crunch is stirred through them at the end, which turns a car park staple into something people ask about.
35 mins. Makes 12.
Ingredients
- 12 Thick beef sausages
- 2 dessertspoons Plateit Chilli Crunch
- 4 Brown onions, sliced
- 12 slices White bread, fresh
- 2 tbsp Neutral oil
- 20g Butter
- Tomato sauce, to serve
Method
- Onions onto one half of the barbecue plate with the oil and butter, medium heat. Push them around occasionally for 20 mins until soft and streaked brown.
- Sausages on the other half, medium, turning every few minutes. Fifteen minutes gets them through without splitting.
- Stir 2 dessertspoons of Plateit Chilli Crunch through the onions, then pull them to the cool edge of the plate.
- Bread flat on the plate for 20 seconds to warm and pick up fat. Do not toast it.
- Onions on the bread first, snag on top, tomato sauce, fold diagonally. Hand it over immediately.
Swap it: Plateit Hot Honey Drizzle over the onions instead reads sweeter and sharper. Good with pork snags.