Serves 4 (Makes 8 sausages)

750g pork mince

1 cup fresh breadcrumbs

1 small brown onion, grated

2 garlic cloves, crushed

1 tbsp grainy mustard

2 tsp dried sage

½
 cup flat-leaf parsley leaves, 
finely chopped

20g butter

1 tbsp olive oil

4 
large brown onions, halved lengthways, 
thinly sliced

2 tbsp brown sugar

1 tbsp malt vinegar

olive oil cooking spray

rocket leaves, to serve

8 bread rolls, split through centre

1 
Combine mince, breadcrumbs, onion, garlic, mustard, sage and parsley in 
a bowl. Divide mixture into 8 portions and roll each portion into a sausage shape. Transfer to a tray lined with baking paper. Cover and refrigerate 
until required.

2 Heat butter and oil in a non-stick frying pan over a medium heat. When melted, add onion and cook, stirring occasionally, for 20 minutes or until onions turn a rich golden colour. 
Add sugar and vinegar. Stir until combined and mixture caramelises. Spoon into a bowl.

3 Preheat oven to 200˚C. Spray sausages with olive oil. Bake for 15-20 minutes or until golden and cooked through. Place rocket leaves into split rolls. Top with a sausage and caramelised onion. Serve.