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There are few things that speak more of a Sunday night BBQ than hot dog and burgers. Â Tonight was a hot dog night. Â I love to grill specific types of sausage. Â You have to crisp them up. Â Tonight was beef smoked sausage. Â I served them with skillet corn bread and used the Whiskey BBQ sauce from last week and caramelized some onions to go along with the sausage.
Recipe
Smoked Sausage and Caramelized Onions:
- Not sure there is really a recipe for the smoked sausage except to say make sure to make some slits in the sausage before cooking and cook until you have a good crisp on the outside – this will take 15 – 20 minutes on a medium low flame
- For the caramelized onions, take 2 tbsp each of olive oil and butter and place in a saute pan on medium heat
- Add 1/2 of a sliced yellow onion and cook for 30 minutes or so. Â I added about 1/4 cup of coca cola half way through the process an another 1/4 cup with about 5 minutes remaining. Â Cook until the liquid evaporates and serve.
Omnomnomnom! The caramelized onions alone already make me drool. Tell me, did you make the Whiskey BBQ sauce, or was it something you bought from the store? I haven’t had Whiskey BBQ in my life. It’d be interesting to try it out, don’t you think? Also, do you think it’s possible to make BBQ sauce out of other alcoholic products? I’m thinking of making one out of vodka!
Alex Staff
This was homemade BBQ sauce. I make sauces from scratch and when I don’t have enough time, I adapt an existing sauce (usually Sweet Baby Rays) to make it a little more complex. I don’t know how vodka would work out. Try a bourbon.
This looks delicious Peter. My hubby loves smoked sausage and I love caramelized onion. Just finished poking around your blog, you are cooking some yummy dishes. Hope you will stop by a link some up to the Weekend Potluck.
~Kim
http://sunflowersupperclub.blogspot.com/2012/06/weekend-potluck-22.html
You do such a lovely job I am your newest follower! I think I will make this for my dad for father’s day it looks like a dude dish haha thank you for the recipe!
My grandfather was a district manager for a meat company in the NE when I was growing up. I grew up eating smoked sausage. Also I am part Polish so Polish Sausage, too. I like the addition of the cola