• 1 tablespoon olive oil
• 1 onion, sliced
• 4-6 hot Italian pork and fennel sausages or bratwurst

• 6 soft buns, split down the middle
• yellow American mustard and tomato sauce (ketchup), to serve

Pickled baby peppers

• 250 g (9 oz) mini capsicums (peppers), seeded and sliced 1 cm (⅜ inch) thick
• 2 small French shallots, sliced
• 100 g (3½ oz) caster (superfine) sugar
• 250 ml (9 fl oz/1 cup) white wine vinegar
• 3 teaspoons yellow mustard seeds
• 1 teaspoon sea salt
• 2 teaspoons chilli flakes, crushed

To make the pickled peppers, combine the peppers and shallot in a bowl. Put the remaining ingredients in a saucepan with 200 ml (7 fl oz) of water. Bring to the boil, then pour over the peppers. Stand until cooled to room temperature, then cover and refrigerate for at least 3 hours and up to 2 weeks.

Heat the olive oil in a small saucepan over low to medium heat. Add the onion and season to taste, then cook, stirring frequently, for 10 minutes or until golden and caramelised. Remove from the heat and set aside.

Heat a barbecue or chargrill over direct heat. Cook the sausages for 5-6 minutes or until cooked through. Serve the sausages in the split buns with separate bowls of the caramelised onion, yellow American mustard, tomato sauce and the pickled peppers to spoon over. Have plenty of napkins on hand.