For some reason, I’ve hardly used the Remoska since we’ve been here.  This kitchen has less countertop, and less cupboard space than my old one, and the little chap has been pushed into a cupboard, but even so …

We had two fat venison sausages left from the weekend, and thought they’d be nice in a fresh baked baguette (I like to keep those part-baked ones in for a change).  Inspiration struck!

I peeled a big onion, cut it in half, then sliced it thinly, and put it in the bottom of the Remoska, drizzled with olive oil, added the sossidges and switched it on.  After 20 minutes, I went back downstairs and turned the sausages.

Fifteen minutes later, I removed them, sliced them into four lengthways, we scooped out the onion and piled it into buttered baguettes and added the sausages.  I slathered mine with French’s deli mustard too, but that’s because I is a gourmet.

Fab, and hardly any washing up!