Sausage coil with beer and balsamic onions

SERVE 6 PREP AND COOK TIME 50 MINUTES

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.