How To Make Grilled Sausages with Grilled-Onion Chowchow
Elevate your barbecue parties with a hearty serving of these juicy grilled sausages, served alongside a spicy and smoky stir fried onion mix!
Serves:
Ingredients
- 2sweet onions
- 2jalapeños
- extra virgin olive oil
- ½cupcider vinegar
- ¼cuplight brown sugar,(plus 2 tbsp)
- ¼cupgrainy mustard
- ¼cupdijon mustard
- ¼tspcaraway seeds
- ¼tspturmeric
- 1tspcornstarch,(dissolved in 2 tsp water)
- salt and freshly ground pepper
- 3lbssausages,mixed
Instructions
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Light a grill.
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Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil.
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Grill over a hot fire for about 10 minutes, until charred but still slightly crisp.
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Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.
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In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds, and turmeric and bring to a simmer.
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Add the onions and jalapeños and cook over moderate heat, stirring frequently, for about 12 minutes, until the liquid is slightly reduced.
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Stir the cornstarch mixture, add it to the onions, and cook, stirring occasionally, for about 2 minutes, until slightly thickened. Season with salt and pepper.
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Grill the sausages over a medium-high fire for 10 to 12 minutes, until golden and cooked through.
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Serve the sausages with the grilled-onion chowchow, and enjoy!
Nutrition
- Calories: 779.25kcal
- Fat: 62.35g
- Saturated Fat: 18.07g
- Trans Fat: 0.23g
- Monounsaturated Fat: 26.71g
- Polyunsaturated Fat: 10.95g
- Carbohydrates: 19.34g
- Fiber: 2.31g
- Sugar: 13.98g
- Protein: 36.72g
- Cholesterol: 158.76mg
- Sodium: 1919.45mg
- Calcium: 66.30mg
- Potassium: 912.61mg
- Iron: 3.26mg
- Vitamin A: 65.12µg
- Vitamin C: 10.91mg
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