Fridge Friend Recipes
Barbecue sausages with onions and mustard glaze recipe
A simple UK barbecue dinner of sausages charred on the grill, finished with sticky onions and a mustard glaze.
25 min · Easy · British Jump to method
Ingredients
- 8 sausages
- 1 large onion
- 2 tbsp tomato ketchup
- 1 tbsp English mustard
- 1 tsp brown sugar
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 4 buns
- 1 tsp chopped fresh rosemary
| Nutrition | Per serving |
|---|---|
| Calories | 542 kcal |
| Protein | 18 g |
| Carbohydrates | 39 g |
| Fat | 33 g |
| Saturated fat | 10 g |
| Fibre | 2.8 g |
| Sugar | 7.2 g |
| Sodium | 790 mg |
Why this works
Hearty and satisfying, but relatively high in fat, saturated fat and sodium, with moderate carbohydrate from the bun.
Protein from sausages. Provides a useful amount of protein per serving, which supports muscle repair and satiety.
Onion and rosemary. Adds small amounts of vitamin C, antioxidants and plant compounds, though the overall vegetable portion is modest.
Sodium and saturated fat. Sausages, ketchup and added salt make this dish fairly high in sodium, while sausages also contribute a notable amount of saturated fat.
Method
- Heat the barbecue to medium heat, about 180°C (Fan 160°C, 356°F, Gas Mark 4) to 200°C (Fan 180°C, 392°F, Gas Mark 6), then lightly oil the grill.
- Mix tomato ketchup, English mustard, brown sugar, salt, black pepper, and chopped fresh rosemary in a small bowl.
- Slice the onion thinly, then toss with olive oil, salt, and black pepper.
- Cook the sausages on the barbecue for 12 to 15 minutes, turning regularly, until browned and cooked through.
- Put the onion in a barbecue-safe tray or foil parcel beside the sausages and cook for 8 to 10 minutes until soft and lightly charred.
- Brush the sausages with the mustard glaze for the last 2 minutes of cooking.
- Warm the buns on the barbecue for 1 to 2 minutes.
- Serve the barbecue sausages in the buns with the onion spooned over the top.
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