Sausages with sweet mustard onions Braai

Seeing as the Springboks are playing the English this weekend, thought it fit to give the braai a slight English flavour. As it probably wont work to braai mash, fish and chips, here’s a great sausage recipe.



  • 3 large onions , halved and finely sliced
  • 100ml dry cider
  • 1½ tbsp brown sugar
  • 2 tsp mustard
  • butter
  • 8 pork sausages , good quality thick ones
  • 1 baguette , cut into slices


  1. Take a long doubled sheet of foil, pile the onions in the middle and pull up the sides of the foil slightly to create a large shallow ‘boat’ for the onions. Mix together the cider, sugar and mustard, then pour over the onions. Top with a large knob of butter and season. Pinch together the top of the foil to create a parcel, making a tight seal.
  1. Put the parcel on the braai, and leave to cook for 25-30 minutes until the onions are soft. Open up the foil and stir the onions around, using the end of a wooden spoon to avoid piercing the foil. Leave the foil open and continue to cook the onions, stirring occasionally until they are golden and meltingly soft (you can also do this in a pan on the stove if space is tight).
  1. While the onions are cooking, put the sausages on the barbecue and cook for 8-10 minutes, turning every so often. Put the sausages in the pieces of baguette and spoon over the mustard onions.



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