Summer Sarnie Series – Lamb Sausage with Mint & Coriander Balsamic Onions

A posh Butty is what we would call this in Liverpool and for those who have never heard the term Butty before it usually refers to two slices of bread and butter filled with chips and any decent takeaway from the chip shop would not be the same without it. Even though I love chip butties dripping with butter and malt vinegar they aren’t quite the same out of the UK so when I opt for another sandwich it has to be a little more creative.

Hubby thinks this summer series of sandwiches/buttie/sarnies is a great idea, although perhaps not as impressed with the waiting around while I style and shoot them first but I’m getting a lot quicker now I have converted our spare room into my studio. I wanted to challenge myself with photographing what I consider quite a difficult subject, sandwiches don’t always look that great in pics and meat even worse.

To make the posh butty I have used the best lamb sausages I could get hold of and a few slices of sour dough bread. Caramelized onions with balsamic and two herbs. I’m sure Scouser would approve of me straying away from the chip butty if I served them this one (Scouser is a term for someone coming from Liverpool)

Ingredients for balsamic onions
1 onion, sliced
Dash of olive oil
2tbsp balsamic vinegar
1tbsp soy sauce
Generous handful of fresh mint and coriander, chopped

Method
Place the olive oil and onion in a frying pan and sauté on a low heat for 5 minutes.
Add the balsamic and soy and cook for a further 5 minutes.
Add the herbs and use immediately.
Toast your bread then butter it, add a layer of onions, place the cooked sausages ontop of the onions, add another slice of toasted buttered bread and enjoy!