Grilled Merguez Sandwiches with Caramelized Red Onions
This dish below is such a simple one to throw together, but as we roll into the latter half of summer, a welcome change from standard dogs on the grill.
The sweet & tangy onions paired with the spiciness of the sausage is a marriage made in heaven. If you aren’t a big cilantro fan, try replacing with some Italian flat leaf parsley.
******************************************
Grilled Merguez Sandwiches with Caramelized Red Onions
Adapted from Food & Wine
Serves: 4
Ingredients:
3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
4 x 6 ounce merguez or fresh chorizo sausages, pierced all over with a fork
4 x 6 inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving
Preparation:
- In a large skillet, heat the olive oil. Add the onions, season with salt and cook over Medium-High heat, stirring, for 5 minutes. Reduce the heat to Medium and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Stir in the honey and balsamic vinegar and cook over Low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
- Preheat grill over Medium heat. Grill the sausages, turning occasionally, until lightly charred and cooked through, about 15 minutes.
- Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with lemon wedges.
Filed under: Recipe on July 27th, 2010
