I recommend thinly sliced red onion on your sausage sandwich

( Vipros. clever got me this far, then tricky got me in, Thu 11 Nov 2010, 13:25, 1 reply, 15 years ago)

I heartily agree
And everytime I buy a sausage sandwich, I get them. But if I'm making it at home, I'm usually hungover, and can't be bothered.
( Agnostic Antichrist Baltimora, Thu 11 Nov 2010, 13:27, Reply)

fair enough
I also heartily endorse getting a big pile of mash and sticking sausages in it at random angles and dousing with gravy, so it looks like sausage and mash from a comic.
( Vipros. clever got me this far, then tricky got me in, Thu 11 Nov 2010, 13:28, Reply)

I definitely do this!
The only problem is that my gravy for it is always pretty average. I fry the sausages, then mix the juices with bisto, fried onion, and a little Lea&Perrins
( Agnostic Antichrist Baltimora, Thu 11 Nov 2010, 13:29, Reply)

needs red wine

( Vipros. clever got me this far, then tricky got me in, Thu 11 Nov 2010, 13:32, Reply)

Hmm, I like the suggestion
Note to self: Get red wine.

That's how I do my steaks though, fry them off, then fry onions, add red wine, pour juice over steak & chips, NOM.
( Agnostic Antichrist Baltimora, Thu 11 Nov 2010, 13:35, Reply)

works with sausages too
could also try using red wine vinegar or balsamic vinegar instead.
( Vipros. clever got me this far, then tricky got me in, Thu 11 Nov 2010, 13:44, Reply)