Two sausage sandwiches and don't skimp on the onion thanks mate

I had about 3kg of onions, some rare-breed pork & leek sausages that we picked up at a farm shop in North Norfolk, and a desire to attempt baking Niamh?s (eat like a girl) blaas bread rolls (having tried them recently at her stall at Covent Garden). What to do? Something fancy schmancy like sausage sandwiches with caramelised onions ? perfect for a Friday night.
.
I followed Niamh?s instructions to the letter and was rewarded (much to my amazement because the only time I had previously attempted bread it rather closely resembled a brick) with beautiful bread ? slightly doughy and actually tasting of BREAD! (imagine such a concept!).
.
Through my tears and mascara strewn cheeks I chopped about ten onions and cooked them slowly in a large frying pan, with a small amount of water and some balsamic vinegar. They probably cooked for more than an hour and toward the end I added olive oil and a couple of dollops of butter plus seasoning.
When the bread went into the oven to cook for 15 minutes, I added the sausages to the frying pan with the onions. We bought these sausages from the Samphire Farm Shop at Blickling, just north of Aylsham last weekend, with the recommendation that Gary Rhodes thinks them the ?best he?s ever tasted?. But it?s a sausage ? how good can it really be?
We pulled open our steaming bread rolls, slathered them with butter, and filled with sausage and copious amounts of onion. A simple meal perhaps, but wow, what flavours! The bread was so yummy (added to the pride I felt that I?d actually made it myself!), the richness and depth to the onions was gorgeous, and the sausages ? oh my, the sausages! The sausages were amazing ? really really delicious.
We enjoyed the caramelised onions again the following night with an incredible piece of rolled lamb from Northfield Farm (they had a stall at some markets we stumbled upon at South Bank) which I studded with smoked garlic and anchovies before roasting for about 50 minutes. The lamb and, what we are now calling ?lamb crackling?, were delicious with the onions. (Dessert was figs sprinkled with sugar and popped under the grill, along side some disastrous shortbread which I tried to salvage by sandwiching thick double cream mixed with icing sugar and lemon juice between them ? it wasn?t hard to imagine this was delicious)But the sausages ? did I mention the sausages?