Ingredients800g (1.75lb) echalion shallots
200ml (1/3pt) English cider
2 tbsp honey
2 tsp wholegrain mustard
12 pork and onion sausages
2 ciabattas, split lengthways and cut in thirds
Method
Preheat the oven to 190°C. Place the shallots in an oven-proof dish and sprinkle them with 2 tablespoons of water, cover with foil and roast for about 1 hour. Set them aside and leave to cool slightly.
Place the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.Meanwhile, put the sausages in a roasting tin and cook for 10 minutes, then coat with half the glaze and put back into the oven to cook for a further 10 minutes.
Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages. Brush the meat with the rest of the glaze, then return the tin to the oven for 5-10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for 5 minutes. Season the sausages, then spoon 2 sausages and some shallots onto each warmed ciabatta bap and serve.