Sausage Sizzle

Method

1. Set the camp stove on a flat, stable surface, sheltered from the wind and at least 3 m from tents and dry grass, with a bucket of water or a fire blanket close by. Halve the onion, peel it and slice it into thin 3 mm half-moons, then pull the layers apart so they cook evenly. Keep the sausages in the cooler until the pan is hot.

   Add in this stepBrown onion 150 g

2. Put a 26 cm cast-iron griddle or heavy frying pan on the burner and heat it over medium heat for 3 min. It is ready when a drop of water skitters and evaporates within a second or two. The handle gets hot, so use a heatproof glove.

   medium heat

3. Add half the oil and lay in the sausages with a finger's gap between them. Cook over medium heat for 12 min, rolling them a quarter turn with tongs every 2 minutes, until deep brown all over. Do not prick them: the juices run out and cause flare-ups. Cut the fattest one open: the middle must show no pink and the juices must run clear (75 °C with a thermometer). Move them to a plate and cover with foil.

   Add in this stepCooking oil ¾ tbspThin beef or pork sausages (about 60 g each) 4

   medium heat

4. Add the rest of the oil, the onion and the salt to the same pan and cook over medium heat for 10 min, stirring every minute and scraping up the brown bits, until soft and golden brown at the edges. Put the sausages back on top of the onions for the last minute to heat through.

   Add in this stepCooking oil ¾ tbspSalt 1 pinch

   medium heat

5. Lay a slice of bread on your hand or a plate, place a sausage diagonally across it and pile on some onions (many sizzles now put the onions underneath so they don't fall out). Squeeze over tomato sauce, then barbecue sauce and mustard if you like, and fold the bread around the sausage. Use clean tongs for cooked sausages, never the ones that handled the raw meat.

   Add in this stepSoft white sandwich bread 4Tomato sauce (ketchup) 4 tbspBarbecue sauce to tasteAmerican-style yellow mustard to taste