Pomegranate & lemon harissa sticky sausages

Preheat the oven on a grill setting to high.

Place a large nonstick frying pan over high heat, and add half the butter. When hot and bubbling, add in your sausages and colour them on both sides for 3-4 minutes. Remove the sausages from the pan and set aside.

Turn the heat down to medium high, add in the rest of the butter, followed by the onions and 1 teaspoon flaked sea salt. Cook for 4 minutes until soft, stirring often. Add in the crushed garlic and dark brown sugar, and caramelise for another 3 minutes until sticky and dark. Add in the harissa and mix to combine. Return the sausages to the pan, nestle them in, and then slide the pan under the grill for 5 minutes.

Remove the pan from the oven, and set aside for a couple of minutes. Serve the sausages and sticky onions in toasted hot dog buns, with toppings of your choice (we like sweet dill pickle relish, mustard, crispy onions and salted crisps on the side).