Sausage coil with beer and bal­samic onions


The Australian Women's Weekly - - Summer Cooking -

5 large (1kg) brown onions, cut into

2cm slices

330ml bot­tle beer (lager style)

⅓ cup (75g) brown su­gar

⅓ cup (80ml) bal­samic vine­gar

⅓ cup (80ml) ex­tra vir­gin olive oil

14 (1.75kg) Ital­ian-style sausages (in one con­tin­u­ous length)

⅓ cup small pars­ley leaves

1 Pre-heat bar­be­cue to medium heat. Place onions, beer, su­gar, bal­samic and oil in medium bak­ing dish or foil tray. Place on bar­bcue and bring to a sim­mer. Re­duce heat to low. Cook 30 minutes or un­til thick and rich, turn­ing onions oc­ca­sion­ally to pre­vent onion catch­ing on the base of the pan.

2 Cut the length of sausages in half (about 7 sausages). Un­twist the in­di­vid­ual sausages to form one con­tin­u­ous link. Coil into a tight spi­ral then pierce 2 skew­ers at right an­gles to se­cure it. Re­peat with the re­main­ing sausages.

3 Spray sausage coil with oil spray, cook on pre­heated bar­be­cue on medium heat for about 5 minutes or un­til browned un­der­neath. Turn, cook fur­ther 5 minutes or un­til sausages are cooked through.

4 Serve sausage coils with onion mix­ture and scat­ter with pars­ley. Not suit­able to freeze or mi­crowave.

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