450 g pork sausages
One small onion, thinly sliced
Small glass of white wine
One tablespoon white wine vinegar
One tablespoon tomato puree
Dash of Worcestershire sauce
One teaspoon English mustard
Pinch of cayenne pepper
Three to four tablespoons of double cream
Salt and black pepper to taste.
Slowly fry the sausages for about 10-15 minutes, then add sliced onions and fry for ten more minutes.
Turn the heat up under the pan then add one tablespoon of white wine vinegar and reduce down by boiling gently.
Add one tablespoon tomato puree, dash of Worcestershire sauce, one tablespoon mustard and three to four tablespoons of double cream.
Heat for a further two to three minutes until sauce is reduced. Season to taste.
Handy tip: can be prepared before the BBQ.