Venison Sausage with Tipsy Onions
Sticky caramelised onions with juicy venison sausages - yum!
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
2 C (500 ml) rosé wine
¼ C (50 g) sugar
2 sprigs thyme
½ cup dried pomegranate seeds
Cover the pearl onions (skins on) with water and boil until soft, about 20 minutes. Use kitchen shears to snip of both ends of the onions and gently squeeze out the cooked onion.
Cook the wine, sugar and thyme together until reduced and syrupy. Add the pomegranate jewels and the onions. Continue cooking until the onions have caramelized slightly and start to take on the colour of the wine.
Flatten the dough lightly on a surface dusted with flour. Cut the dough into 6-8 pieces. Braai over moderately hot coals, turning regularly, for about 10 minutes or until the grid cakes sound hollow when tapped.
Use kitchen twine to bind the sausage into smaller links (this not only helps in terms of portion control but also helps to retain moisture).
Braai the sausage over moderately hot coals for 3-4 minutes a side. Serve warm with the Tipsy Onions and Grid Cakes.