• 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
  1. 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.
  2. 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.
  3. 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.