Cook it on the barbie
Cook the onions in the oven, but take the bacon-wrapped sausages outside. Cook them on the coolest part of the barbecue, so they cook through without burning, adding the chipolatas when the Cumberlands are about half done.
Heat oven to 200C/180C fan/gas 6.
Wrap a whole bacon rasher around each
Cumberland sausage and a half rasher
around each chipolata. Spread out in
1-2 large, shallow baking trays.
In a large roasting tin, toss the sliced
onions with the oil, then roast on the
top shelf of the oven with the sausages
below for 20 mins. Mix together
the mustard, ketchup, sugar and
Worcestershire sauce with some
seasoning. After 20 mins, stir this into
the onions. Roast for 10 mins more until
sticky, then remove from the oven and
keep warm. The sausages should be
cooked by now, but if they’re not
browned and crisp, tip off any juices
and grill until done to your liking.
Split the buns and serve with the crisp
bacon-wrapped sausages, sticky roasted
onions and oven fries, if you like.