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Heat 1 tablespoon vegetable oil and 10g butter in a frying pan over a medium heat, add 3 thinly sliced red onions and fry for 20 minutes, stirring occasionally until very soft. Increase the heat and stir through ½ tablespoon sugar and 1 tablespoon wholegrain mustard and cook for 5 minutes until lightly caramelised. Season to taste with salt and black pepper.
Meanwhile, cook 8 garlic and black pepper sausages according to packet instructions.
Cut open 8 brioche rolls down the top, making sure not to cut all the way through, and fill with the sausages, topped with the onions and a sprinkle of grated Cheddar. Serve with coleslaw on the side.
