Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 12-ounce can beer
- 1 teaspoon brown sugar, firmly packed
- 2 slices bacon, cooked and crumbled
- 1/4 cup bread-and-butter pickles
- 1 teaspoon thyme leaves, chopped
- Salt and pepper, to taste
- 4 bratwurst, uncooked
In large deep skillet, heat the olive oil over medium high heat and add the onion. Saute, stirring frequently, until very soft, about 8 to 10 minutes. Add the beer and brown sugar and cook over medium high heat until liquid evaporates, about 10 minutes, stirring occasionally.
Continue cooking until the onion turns a golden brown, stirring constantly. Stir in the bacon, pickles and thyme. Season with salt and pepper.
Prepare a medium hot fire in a grill. Grill the bratwurst directly over heat, turning, until evenly browned, about 5 to 7 minutes and to an internal temperature of 160 degrees F. Remove from the grill and top with onion relish.
Tip: The onion relish can be made ahead and reheated. Store it in the refrigerator. Serve it warm or at room temperature.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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