Friday, August 30, 2019

Grilled Sausages with Balsamic Caramelized Onions and Sauerkraut

This is a sponsored post. All opinions are mine. And, as usual, I will only write about products that I really love! 

And just like that I'm writing on the second last day of August. Seems like only yesterday we were  brushing off our patio furniture and planning what we wanted to plant in the garden. Now I'm wearing woolly socks in the house and turning on the lights much sooner. The fans, which came in handy for the few heat waves we had this summer, are now collecting dust and have to be put away this weekend. Yep, summer is darn near over, and I hope it was a good one for all of you. Mine had moments that were super good, and not so good, and if I'm being honest, I'm kinda ready for the new start that fall always seems to hold. But first, one must send summer away with a last hurrah, and with that hurrah always comes excellent food, right? 

As you know I've partnered with Grimm's Fine Foods this summer and I shared with you five delicious recipes that were perfect for enjoying the best of the season. Always gluten, lactose and soy free, with no MSG added, Grimm's products are made in Canada with no fillers or bi-products. When it comes to sausages of any sort, I'm pretty picky, but Grimm's flavour and quality are top notch. One bite, and you'll be able to tell you're eating a really great sausage! Grimm's was so great to work with, and their products will continue to be in my shopping basket this fall and winter. I really loved the pretty Banh Mi Smokies, and that killer pepperoni pizza, and who can forget the tasty tiki dogs, and that delicious black bean and corn salad? There was definitely no shortage of good things to eat this summer, and the last Grimm's Fine Foods recipe I'm sharing with you is another fabulous way for you to get your grill on. It IS still summer after all. 

The Grimm's British Banger Sausage was an excellent blank canvas to work with. Made with premium Canadian pork, the flavour was mild and lovely, which allowed me to amp it up with caramelized onions and sauerkraut. I started some sliced onions in a hot skillet with a little canola oil and butter, then let the onions slowly cook away. At the end, I splashed a little balsamic vinegar into the pan just to scrape up some of the crispy bits and add another layer of flavour. Some fresh buns were warmed in the oven, then slathered with Dijon. So far, so good. The British Banger sausages were grilled on my indoor griddle because it was raining outside, and I'm pretty much a wimp when it comes to grilling in the rain. My house smelled amazing with the onions and sausages, oh my! The sausages were then snuggled into the buns and smothered in the caramelized onions and tangy sauerkraut. Cider and salt and vinegar chips rounded out this most delicious late-summer lunch. Bite after bite of sausage/onion/kraut goodness made me very happy, and the Grimm's sausages were meaty and not greasy in the least. Grilled, yummy sausage on a bun with all the fixings is my happy place, and if you find yourself a little sad that you gotta say so long to summer, then know that I got you covered with this recipe. I know it made me feel better! Now go out there and have the best last long weekend of summer ever. Talk to you soon, xoxo Renée. 

Grilled Sausages with Balsamic Caramelized Onions and Sauerkraut

2 large onions, thinly sliced
1 Tbsp canola oil
1 Tbsp butter
1 tsp salt 
1 tsp sugar
2 Tbsp balsamic vinegar
1 pkg Grimm's Fine Foods British Banger Sausage
1 cup sauerkraut
4 sausage buns
1 Tbsp Dijon mustard
parsley leaves for garnish, optional

1. Heat a 10-inch skillet over medium-high heat. Add the oil and butter. Once the butter melts, add the onions. Stir around so they are coated, and let them cook for 10 minutes, stirring occasionally. Sprinkle on the salt and sugar, and turn the temp down to medium-low. Let the onions cook until they begin to brown then stir a little. Don't stir too often otherwise the onions won't brown very much - every 3-4 minutes is fine. If the onions get too dry, add a bit of water into the pan. When the onions begin to get very brown and start sticking onto the bottom of the pan, you'll need to stir every minute. When happy with the colour, add the balsamic vinegar and scrape up the browned bits from the bottom of the pan. Remove from the heat. 
2. While the onions are cooking, heat a small saucepan over low heat and add the sauerkraut. You just want to warm the kraut. A microwave would do the job nicely, too. 
3. Preheat a grill or grill pan to medium heat. Add the Grimm's Fine Foods British Banger Sausage and grill until deeply browned and gorgeous - about 8-10 minutes, depending on your grill. 
4. Warm the buns in the oven or on the grill. Slather with mustard. Snuggle in the grilled sausages and smother with the caramelized onions and sauerkraut. Devour immediately. 

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