2. Heat a frypan with oil and butter (roughly 1 tbsp of each) over medium heat. Slice and add onion and cook for 10 minutes or until caramelised. Season with salt and pepper.
3. Toss coleslaw mix with 2 tbsp mayonnaise, salt and pepper. Slice tomatoes and bread rolls. Place all at the table.
4. Once onion is caramelised, transfer to a bowl. Add sausages to pan (see notes) and cook for 8-10 minutes, turning, or until cooked through.
5. Drain beetroot.
Serve sausages with all the salad ingredients, onions and relish (or other favourite sauces!) in rolls (see notes).
Brown onion 1
Coleslaw mix 1/2 bag (200g) *
Bread rolls 6-pack
Garlic & herb beef sausages 6-pack
Relish 1 tub (75g)
* Ingredient also used in another recipe
From your pantry:
oil + butter (for cooking), salt, pepper, sugar (brown or other), mayonnaise, white wine vinegar
Use a glass or ceramic bowl for the beetroot. Add some chilli flakes for a little spice.
Sausages are perfect for the barbecue.
Once assembled, halve the sausages for easy eating.
No beef option - beef sausages are replaced with chicken sausages.
Gluten friendly option - rolls are replaced with GF rolls