Pomegranate & lemon harissa sticky sausages

Preheat the grill to high. Put a large, nonstick, ovenproof frying pan over a high heat, and add ½ of the butter. When hot and bubbling, add the sausages and colour them on all sides for 3-4 minutes; transfer to a plate and set aside.

Reduce the heat to medium-high and add the rest of the butter, followed by the onion and salt; cook for 4 minutes until soft, stirring often. Add the garlic and sugar and caramelise for a further 3 minutes until sticky and dark. Stir in the harissa and mix to combine. Return the sausages to the pan, nestling them in, and put the pan under the grill for 5 minutes until there is no pink meat and the juices run clear.

Remove the pan and set aside to cool for a couple of minutes. Serve in toasted hot dog buns with toppings of your choice.