Easy Sausage Bap Recipe with Caramelised Onions

Sticky sausage baps with beer-braised onions

  • serves 6
  • Easy

Everyone loves those little sticky cocktail sausages you get at parties – so here is a super-size version in a soft bap



  • pork sausages 12
  • runny honey 3 tbsp
  • Dijon mustard 2 tbsp
  • soy sauce 2 tbsp
  • white floury baps 6, toasted
  • american mustard, ketchup, chilli sauce and brown sauce to serve


  • butter 25g
  • olive oil 1 tbsp
  • onions 3 large, halved and finely sliced
  • dark ale (not bitter) 200ml
  • soft dark brown sugar 1 tbsp


  • Step 1

    To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for 20  minutes or until soft. Stir in the ale and sugar, then cook for another 30 minutes until it has evaporated and the onions have turned golden and caramelised.

  • Step 2

    Fry the sausages in a large frying pan until golden all over and cooked through. Mix the honey, mustard and soy, and drizzle over the sausages, tossing until they are coated and sticky. Pile the sausages into baps with some onions and your favourite sauce.

Check out more of our best Bonfire Night recipes here...

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Nutritional Information

  • Kcals 481
  • Fat 17.1g
  • Saturates 6.3g
  • Carbs 62.8g
  • Sugars 22g
  • Fibre 5.5g
  • Protein 14.8g
  • Salt 2.4g