Nothing like a tasty spiral sausage with delicious caramelized beer-braised onions - wholesome, hearty and full of flavor. Serve this dish with creamy mashed potatoes or sweet potatoes for a complete and filling meal. Try to get a spiced sausage such as chorizo or Merguez, and make sure that the spiral is firmly gripped with the stick or brochette, to prevent them from uncurling during cooking. You can cook the sausages on a barbecue, or under the grill.
Serves: 4
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
INGREDIENTS:
8 long, quite thin chipolata style sausages, rolled into whirls and firmly fixed
4 very large onions, diced or sliced – not too thick
2 tbsp olive oil
1 tbsp sugar
10 tbsp beer or ale
10 tbsp vegetable stock (extra if the onions begin to dry out)
METHOD:
Line a flat baking tray with foil and place the sausages on top. Heat the grill ready to cook the sausages.
In a large frying pan, heat the oil. Put the onion and sugar into the pan, stir and leave to sweat until almost tender. Add the water and beer, turn the heat down to very low and continue to cook, stirring occasionally – do not let the onions dry out or burn.
Put the sausages under the grill and brown for 6-8 minutes before turning over to grill the other side. Depending on the thickness of the sausages, it may take a little less time, so be careful.
Once the sausages have cooked, place the onions on the serving plates, top with the sausages and a little more braised onions.