SMOKY BARBECUE SNAGS WITH WHISKY-SPIKED ONION SKEWERS
SERVES 4 PREP 20 MINUTES COOK 15 MINUTES YOU’LL NEED 12 X 16CM PRE-SOAKED
BAMBOO SKEWERS FOR THIS RECIPE
2 brown onions, cut into 1cm-thick rounds 2 tablespoons bourbon whisky ¼ cup brown sugar 2 tablespoons maple syrup 2 tablespoons barbecue sauce 2 tablespoons tomato sauce 2 tablespoons apple cider vinegar 2 teaspoons American mustard 1 tablespoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 12 beef chipolata sausages Sliced green onion, mixed salad and crusty bread, to serve
1 Using the picture as a guide, thread 2 rounds of brown onion onto 1 skewer. Place in a glass or ceramic dish. Repeat
to make 4 skewers. Place whisky and 1 tablespoon sugar in a small bowl. Stir until sugar dissolves. Season with salt and pepper. Pour over onion. Turn to coat. 2 Combine maple syrup, barbecue sauce, tomato sauce, vinegar, mustard, paprika, garlic powder, onion powder and remaining sugar in a bowl. Reserve half of mixture for serving. 3 Thread 3 sausages onto 2 skewers, side-by-side. Repeat with remaining sausages and skewers. 4 Heat a greased barbecue hotplate on medium heat. Add onion and sausages to barbecue hotplate. Cook onion for 5 to 6 minutes each side or until golden and tender. Cook sausages, turning and brushing with sauce mixture for 12 minutes or until sausages are caramelised and cooked through. 5 Sprinkle skewers with green onion. Serve with reserved sauce mixture, salad and crusty bread. NUTRITION: (per serve) 2248kj; 20.4g fat; 9.2g sat fat; 24.1g protein; 56.3g carbs; 7.7g fibre; 62mg chol; 1468mg sodium.