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Recipe Instructions

Heat oil in a frypan over medium heat. Add onion and cook, stirring, for 10-12 minutes until softened and browned. Increase heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Transfer to a bowl, season well, then cool. The caramelised onion will keep, covered in the fridge, for up to 5 days.

Cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.

To serve, lightly pack each dinner roll with caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.

Recipe Ingredient

36.40 gm olive oil

2 red onions, halved, thinly sliced

40.00 ml balsamic vinegar

12 chipolata sausages

12 small dinner rolls, split

70.20 gm Dijon mustard

12 flat-leaf parsley sprigs

Cook Time


Prep Time


Total Time



68.40 calories

13.8 grams fat

3.5 grams saturated fat

30.6 grams carbohydrates

5.8 grams sugar

11.2 grams protein

292.8 milligrams cholesterol

442.2 milligrams sodium



Recipe Category



Lunch, appetiser, bread, pan fry, summer, olive oil, vinegar, parsley, mustard, meat, sausages, onion, bbq, sausage sandwich, sandwiches, sausage sizzle, aussie, australian, traditional, picnic, finger food, kids, childrens birthday party, birthdays, jill, spring


It doesn’t matter what sort of sausages you buy for these rolls– pork, beef, chorizo, chipolata – as long as they have lots of flavour.

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