Lorne Sausage with Caramelised Onion

A simple but delicious Sunday breakfast. Two pieces of square Lorne sausage, cooked slowly in their own fat under glass, plus red and white diced onion caramelised in a little sunflower oil (or butter, if you don't mind the calories).

Served with two flat cut hash brown potatoes, some ketchup and freshly ground black pepper.

I generally cook Lorne sausage for about seven minutes each side under glass. The onions were cooked in an unlidded omelette pan for fifteen minutes, and stirred about once per minute.

Lorne sausage is made of finely ground beef (hence the description 'steak Lorne'), mixed with flour, herbs and spices, including in most cases, juniper. You can make your own, but these came ready-made from the Co-op.