Grilled Sausages With Pickled Onions

Grilled Sausages With Pickled Onions
Melanie Acevedo

Serves 30
preparation
30
minutes
cooking
45
minutes

Ingredients

4
large red onions, peeled and thinly sliced
1
teaspoon
cracked black pepper
1
teaspoon
cumin seeds
8
garlic cloves, peeled and halved
1
teaspoon
kosher salt
2
cups
cider vinegar
grated zest of 2 oranges
6
12-ounce packages cooked sausages (pork, chicken, turkey, lamb, and/or vegetarian)
assorted mustards

Directions

  1. Drop the onions into lightly salted boiling water for 1 minute; drain. Place the onions in a bowl with the pepper, cumin, garlic, salt, vinegar, and orange zest; add just enough water to cover. Refrigerate until the onions are bright pink, about 3 hours. Drain before serving.
  2. Serve with the onions and an assortment of gutsy, grainy mustards.

 

Kay Chun and Jane Kirby
November 2002

Nutritional Information

  • Per Serving
  • Calories 190
  • Calcium 24 mg
  • Carbohydrate 4 g
  • Cholesterol 38 mg
  • Fat 14 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 11 mg
  • Sat Fat 5 g
  • Sodium 595 mg
What does this mean? See Nutrition 101.