The People's Reciplex

sausage and onions

If you grew up in Boston, theres one thing that comes to mind when you smell grilled onions and thats attending a sporting event. Hockey,football,basketball,soccer,baseball, whatever. The infamous ‘Sausage Man’ will be there. Now, if you prefer the comforts of home and are particular about your choice of mystery meat heres one for those sunday afternoons.
1 tablespoon of olive oil.
6 sausages of your choice. Around my crew we prefer all beef hot links but any type will do.
2 of the biggest freakin yellow onions in the store cut julienne style about 1/4 inch thick
The biggest red onion in the store cut the same as the yellow onions.
2 cloves of garlic cut into spears.
2 to 6 red and/or green jalepenos stemmed and seeded and cut into rings or strips.
salt and pepper to taste
Balsamic or cider viniger.
6 ‘stuckys’ or medium sub rolls warmed in the oven
Beer. Lots of beer.
In a cast iron skillet under medium heat add the oil.Brown the sausege inthe skillet and remove from the skillet onto a plate saving any juices in the pan. Add the garlic,onions, and jalepeno and saute for about 2 minutes or until onions are soft and well mixed with the peppers and garlic. Season to taste with salt and pepper. Some friends like a little cajun spice mix or chipotle tobasco at this point. Deglaze the pan with enough viniger to cover the bottom of the pan , stirring and scraping the bottom to get all the flavors together. Add the sausages back to the pan and warm for 2 or 3 minutes over a low hear. Serve in the warm rolls with beer in preferably frosted mugs.

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This entry was posted on Tuesday, November 9th, 2004 at 7:30 pm and is filed under appetizers.

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