Fridge Friend Recipes
Soft Drink BBQ Sausages with Onions recipe
A quick, glossy pan of sausages simmered in a sweet-savory soft drink sauce. Ideal for a simple lunch or supper with bread, mash or chips.
35 min · Easy · British Jump to method
Ingredients
- 8 Sausages
- 2 Onions
- 2 tbsp Tomato purée
- 1 tbsp Worcestershire sauce
- 1 tsp Mustard
- 250ml Soft drink
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 425 kcal |
| Protein | 19 g |
| Carbohydrates | 16 g |
| Fat | 31 g |
| Saturated fat | 11 g |
| Fibre | 2.8 g |
| Sugar | 10 g |
| Sodium | 950 mg |
Why this works
A hearty, energy-dense sausage dish that is relatively high in fat, saturated fat and sodium, with moderate protein and some added sugar from the soft drink glaze.
Protein from sausages. Provides a useful protein contribution for satiety and muscle maintenance, though the total is accompanied by a higher fat content.
Vitamin C and plant compounds. Onions and tomato purée add small amounts of vitamin C and antioxidant plant compounds, with a little extra fibre.
Sodium and saturated fat concern. Worcestershire sauce and sausages can make this dish quite salty, while sausages are typically high in saturated fat.
Method
- Heat a large frying pan over a medium heat and brown the sausages for 5-6 minutes.
Aim for a steady sizzle rather than an aggressive fry; if the pan is smoking, lower the heat so the skins colour without splitting. Turn the sausages regularly to encourage an even golden-brown crust on all sides.
- Add the sliced onions and cook for another 5 minutes until softened.
Keep the heat at medium so the onions soften and turn translucent without catching at the edges. If they start to brown too quickly, add a splash of water and stir to lift any sticky bits from the pan.
- Stir in the tomato purée, Worcestershire sauce, mustard and soft drink.
Stir until the tomato purée darkens slightly and coats everything, which helps take the raw edge off and deepens the savoury flavour. Pour the soft drink in gradually to avoid the mixture splashing or seizing into lumps.
- Simmer gently for 15-20 minutes until the sauce has reduced and the sausages are cooked through.
Lower the heat so the liquid only trembles with a few lazy bubbles; a hard boil can make the sauce split and leave the sausages tough. The onions should be silky and the sauce thick enough to lightly glaze the back of a spoon.
- Serve spooned over mash or with crusty bread.
Spoon the sauce over the mash while it is still glossy and hot so it seeps into the potatoes or bread. If the sauce has thickened very heavily, loosen it with a spoonful of water before serving.
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