Serves 4  |  Prep Time 10 minutes  |  Cook Time 45 minutes

The humble sausage in bread is elevated to new heights in this recipe. The staples – bread, sausage, onions, are all present to which I have added a lovely lemony aioli and zingy rocket leaves. Simple yet utterly delicious. Double, or even triple this recipe to feed an army.

Recipes, photos & styling Emma Boyd

INGREDIENTS

• 6 good-quality pork sausages
• 4 tbsp olive oil
• 2 onions, halved, thickly sliced
• ¹/₃ cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• ¼ tsp honey
• 2 cups rocket leaves
• 4 slices sourdough bread
• Parmesan cheese, to serve

 

METHOD

Boil the pork sausages in water for 5 minutes. Remove from the heat, run under cold water then peel the skins off. Slice each sausage into three on the diagonal so that you have long slices.

Heat 3 tablespoons of the olive oil in a heavy-bottomed frying pan over a high heat and fry the onions until catching and charring slightly. Spoon the onions out into a dish and set aside then add a little extra oil to the frying pan if required and fry the sausages until brown on both sides.

While the sausages are cooking put the mayo, garlic and lemon zest into a small bowl and mix to combine. Put the remaining tablespoon of olive oil, the lemon juice, mustard and honey into a small jar. Season with sea salt and freshly ground black pepper then put on the lid and shake until smooth. Put the rocket leaves into a bowl and dress with the dressing.

Spread the slices of bread with the mayo mixture, pile on the onions followed by the sausages and then the rocket. Using a vegetable peeler, peel strips of Parmesan cheese over the top of the rocket then serve.