Sticky Hickory BBQ Sausages with Caramelized Balsamic Onions

Featuring Newman’s Own® Sticky Barbecue Hickory Sauce

Makes: 6
Preparation time: 10 minutes, plus 30 minutes marinating time
Cooking time: about 30 minutes

6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
large handful rocket leaves
6 hot dog rolls or French stick, cut into 6



1. Place the sausages in an ovenproof dish and cover with the sticky barbecue sauce, turning to ensure evenly coated in the sauce. Cover and leave to marinate in the refrigerator for about 30 minutes.

2. Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for about 20 minutes, stirring often, until they are soft and starting to turn golden. Don’t be tempted to turn the heat up or they’ll burn.

3. Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.

4. Meanwhile cook the sausages under a preheated hot grill or barbecue for 5-6 minutes each side, basting with the marinade, until golden and cooked through.

5. Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.

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