Fill a medium saucepan ⅓ full with oil and place over a medium heat. Line a plate with kitchen roll.
Combine cornflour and onions in a bowl, then toss until fully coated.
After a few minutes, test that the oil is hot enough by dropping in a little piece of onion. In batches, fry the onions for 2-3 minutes until golden brown. Once cooked, use a slotted spoon to transfer the onions to the paper-lined plate. Repeat and reserve to one side.
Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
Slice each roll down the middle, keeping it joined at the base. Crumble a few slices of Somerset Red onto the bottom of each roll, then add the sausage of your choice. Top with a few more pieces of Somerset Red and transfer the slider to a baking sheet. Place in the oven for 4-5 minutes, until the cheddar is melted and the sausage is heated through.
When ready, drizzle each slider with American mustard and ketchup, then smother with crispy onions.
TIP: Switch out chipolatas and frankfurters for vegetarian sausages for a tasty plant-based alternative.
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