For a great onion and sausage pairing, start the onions, seasoned, in the microwave and let them finish cooking on the grill. Photo by: Carl Tremblay/America's Test Kitchen via AP
August 1, 2018 11:13:41 AM
Sausage and onions are a classic pairing that sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dried out or -- even worse -- catch fire.
We wanted a foolproof method for grilling sausages and onions simultaneously that would produce nicely browned links with juicy interiors and tender, caramelized onions.
Microwaving the onions -- with a little thyme, salt, and pepper -- for just 4 minutes jump-started the cooking process and allowed them to finish cooking evenly and thoroughly on the grill.
We adapted a ballpark technique, first cooking the meat with the onions away from direct heat in a disposable pan and then finishing the sausages directly over the flames.
Keeping the onions cooking on their own in the pan for an extra 5 to 10 minutes allowed the liquid to evaporate and the onions to caramelize to a deep golden brown while the sausages finished up brown and crisp on the grill.
GRILLED SAUSAGES WITH ONIONS
Start to finish: 1 hour
2 large onions, sliced thin
1 teaspoon minced fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
2 pounds sweet or hot Italian sausage (8 to 12 links)
Chef's Note: This recipe will work with any raw, uncooked sausage. Serve the sausages as is or in toasted rolls.
Nutrition information per serving: 611 calories; 480 calories from fat; 53 g fat (19 g saturated; 0 g trans fats); 129 mg cholesterol; 1536 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 25 g protein.