Bangers make Bonfire Night! And you’re going to just LOVE these hot and spicy sticky bonfire bangers, tucked up in buttery brioche rolls with caramelised onions and mustard. Mmmm mouth-wateringly good! (oh and super easy…)
Take a roasting tin, throw in your sausages, bang them in the oven for around 20 minutes, then remove from the oven toss them in the sticky gooey marinade and then put them back in the oven for a final 10 minutes to go lovely and sticky.
Whilst the sausages cook, sizzle up a pan of caramelised onions, just simply fried in butter and sprinkled with dark brown sugar and after 30 minutes in the pan they’ll be perfect!
All that’s left to do is stuff the sausages and onions into a soft brioche roll and squirt on the French’s mustard.
It’s a really easy recipe that’s ideal for Bonfire Night parties or as an easy Saturday night dinner.
Mouthwateringly good bangers!
- 12 chipolata sausages
- 2 tbs spicy salsa
- 1 tbs honey
- 2 red onions - finely sliced
- knob of butter
- 2 tsp dark brown sugar
- brioche rolls to serve
- Heat the oven to 200C and place the sausages in a roasting tin - cook in the oven for 20 minutes.
- Make up the marinade by mixing together the salsa and honey in a small dish.
- Remove from the oven, toss in the marinade and stir well to coat the sausages, put them back in the oven for a final 10-15 minutes until cooked through and deliciously sticky.
- Whilst the sausages are cooking - make the caramelised onions, add a knob of butter to a frying pan, over a low heat, add the sliced onions and gently fry for 15-20 minutes. Sprinkle in the sugar and continue to fry until sticky and super soft.
- Split the brioche rolls and stuff with sausages topped with caramelised onions.
Make Bonfire Bangers your way
- skip the spice and use bramble jam in the marinade
- make a sausage centre piece by hollowing out a sourdough loaf and tipping the sausages and sticky juices into the loaf to share.
- add apples to the caramelised onions.
How to serve Bonfire Bangers
- perfect for Bonfire Night parties.
- easy to double or triple the recipe for feeding a crowd