Of the unspoken sandwich league hierarchy, we all secretly know that the sausage sarnie comes out on top. It's a combination of meat, bread and butter known to harpoon hangovers, fuel herculean hikes and evoke a deep and soothing nostalgia inside us.
The anatomy of a sausage is incredibly varied. For some, thick, white doorstop bread is essential; others will argue a slick of mustard is non-negotiable. For many, it is not a sausage sandwich without a heap of caramelised onions spilling out the sides.
For recipe writer and food stylist, Esther Clarke, this recipe lets go of the sausage sandwich rulebook with the addition of spiced ras el hanout onions to elevate the beloved sando for the better.
It's a recipe that epitomises everything that her debut book, The Modern Spice Rack, is about – the idea that spices don't have to be stringently paired with a particular cuisine and can be used generously and imaginatively to elevate even the simplest of meals.
Ras el hanout is a versatile spice mix commonly used in Moroccan, Tunisian and Algerian cooking, that can really pack a punch. With a blend ranging from the earthiness of cumin to the sweetness of cinnamon, cardamom and fennel, it works well with red meat. Here, it’s cooked slowly with onions and paired with fat pork sausages, giving this classic combination a spicy modern twist.