Sticky Onion And Sausage Baguettes Recipes

STICKY ONION AND SAUSAGE BAGUETTES

Sticky Onion and Sausage Baguettes image

Make and share this Sticky Onion and Sausage Baguettes recipe from Food.com.

Provided by Noo8820

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon honey
8 sausages (Cumberland)
3 red onions, finely sliced
6 tablespoons balsamic vinegar
4 teaspoons demerara sugar
French baguette, to serve

Steps:

Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
Drizzle the honey over the sausages.
Roast sausages for 20 minutes until cooked through.
While the sausages are cooking, finely slice the onion.
Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
Serve the sausages and sticky onion in small baguettes.

Nutrition Facts : Calories 407.3, Fat 29.8, SaturatedFat 9.9, Cholesterol 80.6, Sodium 715, Carbohydrate 16.9, Fiber 1.2, Sugar 12, Protein 17.7

HOT SALAMI BAGUETTES

Hot Salami Baguettes image

This was from the Take 5 magazine and we found it was a nice change from garlic bread. I actually used 2 short french sticks.

Provided by ImPat

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 French baguettes (short bread sticks or 1 long)
125 g butter
60 g salami (hot, finely chopped)
1 tablespoon sun-dried tomato pesto
2 tablespoons parsley (chopped)
1/4 cup parmesan cheese (grated)

Steps:

Preheat oven to 180 degree celsius.
Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
Spread salami butter in between slices and then wrap baguette/s in foil.
Bake for 15 to 20 minutes.
OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.

Nutrition Facts : Calories 455.2, Fat 18.6, SaturatedFat 10, Cholesterol 41.5, Sodium 913.9, Carbohydrate 59.2, Fiber 3.4, Sugar 0.4, Protein 12.3

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