Sausage coil with beer and balsamic onions
SERVE 6 PREP AND COOK TIME 50 MINUTES
5 large (1kg) brown onions, cut into
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.