• 8 cumberland sausages
  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • ½ tbsp light muscovado sugar
  • 1 tbsp sherry vinegar
  • 6 tbsp tomato and chilli chutney
  • 8 slices multiseed wholemeal farmhouse batch loaf
  • 4 large vine tomatoes, washed and sliced
  • 25g wild rocket, washed


  1. 1

    Place the sausages on a greased baking tray and cook according to the instructions on the packet, turning once or twice during cooking. Slice in half lengthways when cooked.

  2. 2

    Meanwhile, heat the oil in a large frying pan. Add the onions and cook gently for 20 minutes until soft and brown. Add the sugar and vinegar and cook for another 5 minutes.

  3. 3

    Spread the chutney on 4 slices of bread. Place the sliced sausages on top, then cover with the onions, tomato and rocket. Top with the remaining slices of bread and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2031kj 485kcal 24%
  • Fat 12.4g 18%
  • Saturates 2.3g 12%
  • Sugars 26.4g 29%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

17.4g carbohydrate 2.6g fibre 9.1g protein

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