Pre heat the grill and place sausages on a rack and grill, turning regularly until browned and cooked through. Alternatively cook on the barbeque.

While the sausages are grilling gently fry the red onions in butter, when they are softened add the balsamic vinegar and a pinch of sugar, continue to cook until caramelised and sticky.

Split open the buns across the top and place on a baking tray. Spread a little mustard on the base of the buns, divide and load in the onions followed by the sausages.

Generously sprinkle over the Dromona grated cheese and pop back under the grill for a few minutes until melted and finish with a sprinkle of spring onions and chillies.

Serve with your preferred sauces.