Best Grilled Sausage Sandwiches With Caramelized Onions Recipes

GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES

Steps:

• Prepare grill for high heat.
• With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
• Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
• Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

GRILLED POLISH SAUSAGE TOPPED WITH CARAMELIZED ONIONS, SWEET POTATO MASH, AND GRILLED TOMATOES

Steps:

• Slice the sausages on the diagonal and cook in a grill pan over medium-high heat, until grill marks form, about 3 minutes on each side.
• Saute 1 quartered and sliced white onion in a medium pan in extra virgin olive oil until tender. Add a pinch of salt and pepper and 1/4 cup of sugar to the pan and coat the onions evenly. Add 2 tablespoons of butter to the pan and continually stir the onions until they are brown. Top sausages with onions and.serve with Sweet Potato Mash and Grilled Tomatoes.
• Salt Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in 1/2 cup of milk and 2 tablespoons of butter. Add 1/4 teaspoon each of cumin, cinnamon, and ginger. For added heat, add 1 teaspoon of minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully integrated, then set aside.
• Slice the sweet potato into 1/8-inch triangles. Fry the triangles in vegetable oil in a medium sized saute pan until crisp. Use the triangles as a garnish in the sweet potato mash.
• Place the tomatoes in a large pot of boiling water for approximately 2 minutes. Remove the tomatoes and immediately shock them in ice water. Once the tomatoes are cool, peel away the tomato skins. Cut the tomatoes in 1/2, and season, to taste, with salt and freshly ground black pepper. Place the tomato halves in a grill pan, and cook until each side is seared, roughly 3 minutes per side. Remove the tomato halves from the pan and set aside.

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYERE C

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add onions and sauté until slightly softened, about 5 minutes.
• Stir in vinegar, sugar and caraway seeds.
• Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer.
• Season to taste with salt and pepper.
• (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.).
• Preheat broiler.
• Brush 11x7-inch metal baking pan with oil.
• Place sausages in pan.
• Broil until sausages are brown and crisp, about 6 minutes per side.
• Transfer sausages to work surface and cut lengthwise in half.
• Arrange 3 sausage halves on each of 2 bread slices.
• Spread 2 teaspoons mustard over sausages on each.
• Top sausages with caramelized onions, dividing equally.
• Top with Gruyère or Emmental cheese slices, dividing equally.
• Cover with remaining 2 bread slices.
• Spread half of butter over upper bread slices.
• Heat large nonstick skillet over medium-low heat.
• Carefully invert sandwiches, buttered side down, into skillet.
• Cover and cook until bottoms are brown, about 5 minutes.
• Spread remaining butter over upper bread slices.
• Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION

Steps:

• Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
• Toss together fennel, onion, oil, salt, and pepper in a bowl.
• Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
• Remove skewers and serve sausages, topped with fennel and onion, on buns.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.