Sausage and onion baguettes
Vegan sausages and sticky balsamic onions in a mustardy baguette, with gherkins and rocket for bite. A hot, hearty sandwich for a hungry evening.
- Time
- 25 min
- Serves
- 2
Method
- Heat the oven to 200°C (180°C fan). Put the vegan sausages on a baking tray and cook for 18 minutes, turning once, until browned and hot through. Check the time against the pack.
- While they cook, peel, halve and thinly slice the onions. Warm the olive oil in a frying pan over a medium heat and add the onions with a pinch of salt.
- Cook the onions for 15 minutes, stirring often, until soft and golden. Lower the heat if they start to catch.
- Pour the balsamic vinegar over the onions and cook for 1 minute more, until sticky.
- Cut the baguette in half and split each piece lengthways, warming it in the oven for the last 3 minutes if you like. Slice the gherkins.
- Spread the baguettes with the dijon mustard and fill with the sausages, onions, gherkins and rocket.
Tip Sausage brands cook differently, so follow the pack timing if it differs from the 18 minutes here. The onions can be made a day ahead and reheated.
Per portion
| Energy | 636 kcal |
| Protein | 28 g |
| Carbohydrate | 89 g |
| of which sugars | 16 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 3.43 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- vegan sausage4
- baguette1
- onion2
- gherkins40 g
- rocket70 g
- dijon mustard1 tbsp
- balsamic vinegar1 tbsp
- olive oil1 tbsp
