I cooked some sliced onions very slowly, until soft but not browned. Well no, actually, I cooked some onions a little bit too quickly, until they were brown, and then I realised that they were overdone and cooked another lot. I kept the first lot to one side and added them back at the last minute!
The sausages were really good plain pork ones from our local butcher. I cut them each into three pieces to make little "sausage nuggets", and cooked them on quite a high heat so that they went very brown on the outside while remaining soft on the inside.
Towards the end of the cooking time I added to the pan half a tub of Elmlea (you could use real cream of course) and large teaspoonfuls of both smooth and whole-grain mustard, and a generous sprinkle of chopped parsley.
I served the dish with a medley of vegetables from my garden - carrots, turnips, Broad Beans and French beans - and some "Ratte" new potatoes, simply plain boiled. They were really tasty!
I like Nigel Slater's style of cooking. It is simple, in a no-nonsense way, and emphasises the use of good ingredients.