Snags in a bun with onion confit and aioli
I'm an Aussie Rules boy, always have been, always will be. As a kid dad would let me get stuck into a meat pie with loads of sauce at the game. I loved it. Now that I'm older and wiser (that's what I tell my Mum, anyway), I get a few mates around to watch the footy on the box. I serve food that is slightly more sophisticated, but just as simple.
Ingredients
4 sausages (the best quality you can find)
4 soft hot dog buns
For onion confit
100g butter
2 onions, peeled and finely sliced
100ml honey
100ml dry white wine
50ml sherry or balsamic vinegar
sea salt
freshly ground black pepper
For aioli
3 cloves garlic, peeled
2 egg yolks
1 tbsp white wine vinegar
175ml extra virgin olive oil
1 tbsp chopped basil
sea salt
freshly ground black pepper
Method
To make the confit, melt the butter in a heavy-bottomed saucepan. Add the onions and cook over a very low heat for 10 minutes. Add the honey and wine and continue cooking over a very low heat for a further 45 minutes. Add the vinegar and season to taste.
To make the aioli, drop the garlic cloves into boiling water for about 3 minutes to soften. Put them in a food processor, along with the yolks and vinegar, and whiz until combined. With the motor still running, add the olive oil in a slow, steady stream until it becomes creamy like mayonnaise. Stir in the basil and season to taste.
Grill or barbecue the sausages and serve in the soft buns with the onion confit and aioli.
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