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Grilled Sausages With Pickled Onions

Grilled Sausages With Pickled Onions
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Serves 30| Hands-On Time: | Total Time:



  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.
By December, 2002

Nutritional Information

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

Quick Tip

Cutting an onion
Avoid onion-chopping tears by lighting a candle.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.