What a treat this Sausage and Caramelised Onion Bagel is. You need patience to let those onions gently brown and sweeten, which makes this the perfect weekend breakfast. Brew a pot of coffee, grab the weekend papers, relax and enjoy.
I must admit to having sausages on the brain right now. Our pigs are off to the abattoir in a fortnight and for the first time ever, we are doing all the butchering ourselves. There’s no excuse really since going on the Pork Butchery Course last year, and I have got a wonderful friend Derek that is going to help me through the process, but even so it is quite an intimidating thought processing 60+ kilo of pig in my kitchen!
Anyway, in preparation for the meat storm that’s about to arrive, we are eating as much as possible from the freezer to make room. I was pretty chuffed to find one little bag of these pork & leek sausages hiding in an icy dark corner from our last pigs and I wanted to make something really special with them to celebrate.
We tend to fry sausages here (I know, I know) but do feel free to grill or even oven bake yours. The real magic comes from pairing them with those delectable sweet onions. Sheer heaven on a plate.
- Oil fat or butter for frying
- 1 onion thickly sliced
- 1 teaspoon sugar
- 2 teaspoons balsamic vinegar
- 2 good quality pork sausages
- 1 bagel split & toasted
- Heat the oil or fat in a heavy frying pan, throw in the onions then turn the heat down to a gentle heat. Add the sugar and balsamic vinegar and let cook very very slowly, stirring occasionally. This process takes around 30 mins so don't rush it, keep stirring and scraping all the taty bits off the bottom of the pan ensuring they don't burn at all.
- Meanwhile cook the sausages however you fancy, toast the halved bagels and pile them all up on a plate and get stuck in.
- Happy weekend :)
billy says
So that’s my breakfast on Sunday moning sorted then…..
Jane Sarchet says
I hope you enjoy as much as we did Billy :)
Janie x
Glamorous Glutton says
I love sausage and onions, even better on a lovely toasted bagel. I’m very impressed, that’s a lot of pork to butcher. Next year the Glam 20 Something will be in the same position with his calfs and like you, he wants to do the butchery himself. I’m looking forward to hearing all about it. GG
Jane Sarchet says
Ooh, that’s exciting GG. Beef is the one meat we don’t currently grow or have anyone to swap with so I’d love to get a calf or two. Look forward to hearing how he gets on with his
Janie x
Vohn's Vittles says
That looks fabulous. Very impressed that you make your own sausages & can’t wait to hear all about your home-butchery session!
Jane Sarchet says
Fingers crossed they turn out tasty Vohn :)
Janie x
Bintu @ Recipes From A Pantry says
Talk to my OH as he spends endless amount of days chopping up pig and deer for our freezers. he would be pretty happy to discuss and drool over your breakfast.
Jane Sarchet says
Haha, I’ll bear that in mind! :)
Janie x
Choclette says
That looks like a perfect breakfast for CT – me too come to that. never think of having sausages for breakfast. Good luck with the butchery. Expect it will be most satisfying doing it yourself and something else to be proud of.
Lovely to catch up with you yesterday, hope you enjoyed your lunch.
Jane Sarchet says
Thanks Choccy, I am certainly looking forward to taste testing the home made sausages!
Janie x
PS great to catch up with you & Suzy yesterday & looking forward to doing it again soon!
Lou Foti says
My kinda weekend breakie! And, ahem, I always fry my bangers too. Very excited for your future butchery, bet you’ve got a tonne of fabulous porkie recipes in mind….can’t wait to see them!
Jane Sarchet says
I am SO exited Lou :) Looking at using everything but the oink!
Janie x