Bonfire Night Catherine Wheel Sausage Burgers

2 St Pierre Seeded Brioche Burger Buns
1 red onion, thinly sliced
1-2 tsp olive oil
Few sprigs fresh thyme
Salt and pepper
12 thin pork sausages in a link
2 tbsp honey
1 tbsp wholegrain mustard
Lettuce leaves
Potato wedges to serve

1. Heat the oil in a non-stick frying pan over medium heat and add the sliced onions. Fry gently over low heat for 15 minutes until softened and lightly browned
2. Add the thyme leaves and season with a pinch of salt and pepper before cooking for a further 5-10 minutes until caramelised. Turn off the heat and set aside
3. Preheat the oven to 190°C / 170°C fan / Gas Mark 5
4. While the onions are caramelising, divide the sausages into two links of six. Untwist the sausage links and gently squeeze the meat into the haps to make two long even sausages. Be very careful not to pop the skins!
5. Wind the long sausages into spirals and secure each one with a skewer, ensuing it goes straight through the middle. The spirals should be just a little larger than the burger buns
6. Put the sausages on a baking tray and cook in the oven for about 10 minutes until they are half cooked
7. At the same time, cook the wedges according to the pack instructions
8. Mix together the honey and mustard in a small bowl and brush generously over the part cooked sausages before popping back in the oven for another 10 minutes or so, ensuring the meat is cooked all the way through
9. Lightly toast the Seeded Brioche Burger Buns before adding some lettuce leaves to the base of each bun. Add a Catherine wheel sausage to each and pile on some caramelised onions. Pop the lids of the buns on and serve with some wedges and your favourite sauces

Bon appétit!