Ingredients
- FOR THE MUSTARD:
- 50g brown mustard seeds
- 50g yellow mustard seeds
- 150ml apple cider vinegar
- 2tbs water
- ½tsp salt
- 1tsp honey
- 12 good quality sausages
- 3 onions, thinly sliced
- 2tbs butter
- 6 soft wholemeal bread rolls
- 1 butternut squash
- ½tsp smoked sweet paprika
- 1tsp dried oregano
- 1tbs olive oil
- Sea salt
Make the mustard the day before, at least. Place the mustard seeds in a small bowl with the vinegar and water. Cover and leave to soak overnight.
Next day stir in the remaining ingredients. You can blitz half to make it creamy and stir through the remaining wholegrain mustard. This is best after about 4 weeks when left to age but can be used right away.
Preheat the oven to 180C.
Dot the butter evenly on the tray. Scatter over the sliced onion and then top with the sausages. Roast for 45 minutes, turning the sausages and onion to cook evenly at the half way mark.
Peel the butternut squash and remove the seeds. Cut the squash into uniform matchsticks. Not too thin as they will burn but you do want them to caramelise a bit.
Coat the squash fries in the olive oil, a good pinch of sea salt, the paprika and oregano. Spread evenly on a tray and cook in the oven for 45 minutes, again turning the fries half way through.
Warm the buns before serving with the sausages, onion, mustard and fries.
