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Venison Sausage Tipsy Onions Recipe

Venison Sausage with Tipsy Onions

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Sticky caramelised onions with juicy venison sausages - yum!

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
Categories: Braai, Bread, Rolls and Muffins, Dish Type, Game & Offal, Global Foods, Light meals, Lunch, Main Ingredient, Mains, Meals and Courses, Picnics, Snacks, South African, Summer, Venison

issue 33

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Ingredients

Tipsy onions
1 kg pearl onions, unpeeled
2 C (500 ml) rosé wine
¼ C (50 g) sugar
2 sprigs thyme
½ cup dried pomegranate seeds

Grid Cakes
1 kg white bread dough

Sausage
1 kg venison sausage

Method

Tipsy onions
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.

Grid Cakes
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.

Sausage
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.