Source: FOSS Cooking (community recipes)
Char the sausages over direct heat, rotating every four to five minutes until the casing darkens and splits in places, releasing fat that crisps the exterior. This takes roughly 15–20 minutes depending on thickness and grill temperature. You're after a deep mahogany colour with blackened patches — the bbq-technique here is about rendering the fat in the meat while the high heat develops flavour through the Maillard reaction. Don't move them constantly; stillness lets the casing char and seal properly.
While the sausages cook, slice onions into rings roughly 8mm thick — they'll shrink considerably as they caramelise. Heat oil on a cooktop hotplate and lay the onions flat in a single layer. Let them sit undisturbed for three to four minutes until the undersides turn translucent and begin to soften. Only then toss them, breaking the rings apart gently, and repeat this cook-and-turn cycle until the onions are deep golden and starting to collapse at the edges. This is sausage-cookery classic — the slow caramelisation builds sweetness that balances the salt and smoke of the meat. It takes 12–15 minutes total. The onions are done when they've lost their crunch and colour evenly; pale or raw onions here are a failure state.
Butter the bread lightly on both cut faces and lay it open on the grill for 30 seconds, just enough for the heat to soften it and add a whisper of char. Place a sausage in the bread, split lengthwise if you prefer the surface area for condiments to stick. Top with the caramelised onions first — they're your foundation — then a thick line of tomato sauce, and a thin line of mustard. The order matters: sauce and mustard on top of onions prevents them sliding out when you bite, and the hot sausage warms the condiments without cooking them into bitterness. Serve immediately, while the bread is still warm and the sausage releases steam into the bread's crumb.
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