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  • 1 kg thick beef sausages

  • 1 sliced onion

  • 1/4 cup soft brown sugar

  • 1 large tomato diced


  • 1.

    Cook the snags on a medium flame. While your snags are cooking, brown the onions on the hot plate.

  • 2.

    Once they onions are brown sprinkle about a quarter of a cup of soft brown sugar over them and leave them until they start to caramelise. When the sugar dissolves and goes all gooey your onions are done.

  • 3.

    When your snags are cooked, remove them from the heat and allow them to cool slightly. Slit the sausages. Place a tablespoon of the caramelised onions into the sausages.

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