Barbecued sausages are a summer favourite. Here they are teamed with onions cooked with beer and mustard – give this recipe a try and you will never look at the humble snag or onion in the same way again!
Sausages with Beer & Mustard Spiked Onions
Serves 8 as a light meal or 4 as a more substantial meal
4 large (200-250g each) onions, sliced
1½ cups dark ale or bitter
2 tbsp demerara sugar
1 tbsp wholegrain mustard
1 tbsp hot mustard
2 sprigs rosemary
salt and freshly ground black pepper
8 good-quality, thick sausages – I used Holly pork sausages
8 bread rolls, or crusty bread for serving
1 Preheat barbecue to medium heat.
2 Fold two large pieces of aluminium foil in half to form a double thickness. Place half the onions in the centre of each piece of foil and lift the edges to form a bowl.
3 Place beer, sugar and mustards in a bowl and mix to combine – make sure the mustard is mixed into the liquid. Pour half the beer mixture over each pile of onions, then top each with a knob butter and a rosemary sprig. Season to taste with salt and pepper. Bring the edges of the foil right up and over the onions and twist tops to make loose parcels, that have no gaps around the edges and will contain all the ingredients during cooking.
4 Place parcels on a preheated medium barbecue and cook 45-60 minutes or until onions are tender and golden. Check and stir the onions several times during cooking by carefully opening the parcels and giving a gentle stir. Once the onions are cooked, move the foil parcels to the edge of the barbecue to keep warm.
5 Place sausages on barbecue grill and cook, turning several times, for 10-15 minutes or until sausages are cooked through.
Serving suggestion: Place onions and sausages on a serving platter, accompany with bread rolls or bread and a salad of tossed leaves and allow everyone to assemble their own meal.
Happy cooking and eating.
Recipe by Rachel Blackmore
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