Sticky Glazed Grilled Sausage and Onion Rounds

Sticky Glazed Grilled Sausage and Onion Rounds

grilled_sausage_and_onion_rings

Prep Time
10 min
Cook Time
40 min
PT40M
Servings
8-10

Ingredients

MEAT
  • 2 packages Eckrich® Smoked Sausage Links
PRODUCE
  • 1 large sweet onion, sliced into 1/4”-rounds
  • 1 large red onion, sliced into 1/4”-rounds
  • 6 scallions
PANTRY
  • Vegetable oil, for grilling
  • 1 cup dark beer
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Preparation

  1. PREHEAT grill to 400°F and coat grates with oil. Soak bamboo skewers in water while grill preheats.  2. COMBINE beer, ketchup, vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, chili powder and cayenne in medium saucepan over medium-high heat (either on  grill or on separate burner). Cook while preparing and grilling sausage and onions, stirring frequently, until thickened, about 30 minutes.
  2. THREAD onions across width on sets of 2 parallel skewers. This will make it easier to turn onions on grill.
  3. GRILL sausages over medium-high heat until exterior is crisp and char marks appear, about 5 to 6 minutes per side. Transfer to indirect heat to keep warm until serving, periodically turning and brushing with sauce to develop a sticky sweet glaze. Grill skewered onion rounds until tender and slightly charred, about 5 minutes per side. Grill scallions until lightly charred, about 1 to 3 minutes per side.
  4. SLICE scallions when cool enough to handle. Transfer grilled sausage and onions to serving platter, top with sliced grilled scallions and serve with ramekin of remaining sauce.