Sticky stout-glazed sausage and sweet onions in toasted ciabatta

PREP THE FIRE

Light your Kadai and set up both direct and indirect heat zones to control cooking.

MAKE THE STOUT GLAZE

Place a Frying Pan over medium heat on the Kadai and pour in the stout, honey, soy sauce and sugar. Allow the mixture to simmer and reduce slowly until thickened into a rich, glossy glaze. Remove from the heat and set aside.

PREPARE THE ONIONS

Place the sliced onions into a bowl with a pinch of salt and gently massage them with your hands. This helps soften the onions and release their natural sweetness.

COOK THE SAUSAGE MEAT

Place a Skillet over indirect heat and add a drizzle of olive oil. Remove the sausage meat from the casings and add to the Skillet along with the fennel seeds. Cook slowly, breaking the meat into smaller pieces as it browns. Allow it to develop a golden, caramelised finish, then remove and set aside.

CARAMELISE THE ONIONS

Add the onions to the same Skillet and cook over steady heat until softened and golden. Stir occasionally to allow them to caramelise evenly. Return the cooked sausage meat to the Skillet and pour over a generous amount of the stout glaze. Stir to coat everything evenly and allow it to cook briefly so the glaze thickens and clings to the meat and onions.

TOAST THE CIABATTA

Cut the ciabatta rolls in half and place directly onto the Holi Grill to lightly toast. Then place each roll over the sausage and onion mix, allowing them to absorb up all the flavour.

SERVE

Fill each ciabatta roll with the stout-glazed sausage and onions. Finish with an extra drizzle of glaze and serve immediately while hot.