Toulouse sausages and caramelised onions

1. Heat a small or medium sized non-stick pan over a med-hi flame/heat 2. Add toulouse sausages 3. Brown sausages lightly 4. Add sliced onions 5. Cover lightly 6. Continue to heat over med-hi heat, turning/stirring continuously to prevent burning, until onions caramelised, at least 10 minutes Serve with potato gratin, or simply with a generous dollop of dijon mustard and crusty bread. You can substitute any raw pork sausage for toulouse sausages. No oil needed if sausage is sufficiently fatty.