1 kg thick beef sausages
1 sliced onion
1/4 cup soft brown sugar
1 large tomato diced
Cook the snags on a medium flame. While your snags are cooking, brown the onions on the hot plate.
Once they onions are brown sprinkle about a quarter of a cup of soft brown sugar over them and leave them until they start to caramelise. When the sugar dissolves and goes all gooey your onions are done.
When your snags are cooked, remove them from the heat and allow them to cool slightly. Slit the sausages. Place a tablespoon of the caramelised onions into the sausages.
Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
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