Venison Sausage with Tipsy Onions
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 6-8
- Category: Braai
Description
Sticky caramelised onions with juicy venison sausages – yum!
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
Instructions
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.
