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■1/4 cup (60 mL) plain yo­gurt

■1 tbsp (15 mL) Di­jon mus­tard

■1 tbsp (15 mL) oil

■4 cups (1 L) sliced onions 1/4 tsp (1 mL) thyme, crum­bled

■1/4 tsp (1 mL) salt

■1/4 tsp (1 mL) freshly ground pep­per

■1 lb (454 g) pork sausages

■8 hot dog buns

1. To prepare mus­tard sauce, com­bine yo­gurt and mus­tard. Cover and re­frig­er­ate un­til serv­ing.

2. Heat oil in a fry­ing pan over medium-low heat.

Add onions, thyme, salt and pep­per. Cook un­til golden brown, about 20-25 minutes; keep warm.

3. Grill sausages over low heat on nat­u­ral gas bar­be­cue, turn­ing oc­ca­sion­ally, for 10-12 minutes or un­til com­pletely cooked.

4. Spoon onions into buns. Place 1-2 sausages in each bun. Driz­zle with mus­tard sauce.

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