Fried Sausage with Onion

Simple fried sausage is at its best when the casing snaps and the inside stays juicy.

The sausages are placed in a cold pan - no need to prick them. The heat is gradually increased so the fat renders slowly without bursting the casing.

The onion is sliced and added to the pan to caramelise in the sausage fat.

• Sausages are turned regularly for even colouring
• Onion becomes golden and sweet
• Cooked until the sausage is cooked through

Served together, with bread or mustard on the side.