SAUSAGE SANDWICH 8 cumberland sausages 1 tbsp olive oil 2 large onions, thinly sliced ½ tbsp light muscovado sugar 1 tbsp sherry vinegar 6 tbsp tomato and chilli chutney 8 slices multiseed wholemeal farmhouse batch loaf 4 large vine tomatoes, washed and sliced 25g wild rocket, washed Place the sausages on a greased baking tray and cook according to the instructions on the packet, turning once or twice during cooking. Slice in half lengthways when cooked. Meanwhile, heat the oil in a large frying pan. Add the onions and cook gently for 20 minutes until soft and brown. Add the sugar and vinegar and cook for another 5 minutes. Spread the chutney on 4 slices of bread. Place the sliced sausages on top, then cover with the onions, tomato and rocket. Top with the remaining slices of bread and serve immediately.