Smoked sausage links with ba­con and onion mar­malade

Maryland Independent - - Community -

Prep time: 10 min­utes

To­tal time: 1 hour, 10 min­utes

Serv­ings: 6

2-3 strips ba­con

1 ta­ble­spoon mus­tard seeds

1/2 cup ap­ple cider vine­gar

1 1/2 pounds (about 6 onions) Vi­dalia onions, diced

1/2 cup light brown sugar

1/4 cup cane syrup

1 pack­age Eck­rich Smoked Sausage Links (bun-length)

6 hot dog buns Heat oven to 350 F. Line bak­ing sheet with parch­ment pa­per and lay strips of ba­con flat. Cook un­til crispy, about 20-25 min­utes. Chop ba­con into small pieces and set aside.

In dry pot over medium heat, toast mus­tard seeds un­til slightly browned.

Add ba­con, vine­gar, onions, brown sugar and cane syrup to pot. Cover, stir­ring oc­ca­sion­ally to pre­vent burn­ing. Cook about 20 min­utes at medium-high heat. Re­move pot cover and re­duce to medium heat. Cook un­til liq­uid is re­duced and onions are dark in color, about 50 min­utes.

Oil grill and bring to medium heat. Grill sausage 12 min­utes, or un­til heated through.

Place smoked sausage in hot dog bun and cover evenly with mar­malade.


Smoked sausage links with ba­con and onion mar­malade

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