There is no possible way to eat this sandwich without getting it all over you. So consume while you’re still in your pyjamas! This feast is my ultimate favourite; the classics are always the best! I recommend keeping a stash of good sausages in the freezer.

SERVES 4

1 loaf sour dough bread, cut into 8 thick slices

3–4 tablespoons olive oil, plus extra for drizzling

2 large red onions, sliced

2 teaspoons sugar

2 tablespoons balsamic vinegar

8 good-quality sausages (your choice)

8 baby plum tomatoes, halved

1 tablespoon water

3 big handfuls rocket Salt and freshly ground black pepper the unladylike sandwich

1 Drizzle each slice of bread with a little olive oil, place on a griddle and toast lightly on both sides.

2 Heat 1 teaspoon of the oil in a pan, and add the onions to the pan. Allow them to sweat (cook over a very low heat without colouring). When they start to wilt, add half the sugar, a pinch of salt, twist of pepper and half the balsamic vinegar. Cook for a further 3–4 minutes.

3 Now, start to cook the sausages in a frying pan in a tablespoon of the oil. When they are coloured on all sides, turn down the heat and cook for a further 6–8 minutes.

4 Place the halved tomatoes in a hot saucepan with the remaining oil and cook down with the rest of the sugar, balsamic vinegar and the tablespoon of water. Season. 5 To assemble, cut the cooked sausages in half lengthways. Spoon the tomato mix over 4 slices of the bread, pop the sausages on top and then the onions. Add a handful of rocket, drizzle with more oil, top with another slice of bread and enjoy