Grilled Sausages With Pickled Onions recipe


  • 4 large red onions, peeled and thinly sliced
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin seeds
  • 8 garlic cloves, peeled and halved
  • 1 teaspoon kosher salt
  • 2 cups cider vinegar
  • grated zest of 2 oranges
  • 6 12-ounce packages cooked sausages (pork, chicken, turkey, lamb, and/or vegetarian)
  • assorted mustards

Cooking Instructions

Drop the onions into lightly salted boiling water for 1 minute; drain.

Place the onions in a bowl with the pepper, cumin, garlic, salt, vinegar, and orange zest; add just enough water to cover.

Refrigerate until the onions are bright pink, about 3 hours. Drain before serving.

Serve with the onions and an assortment of gutsy, grainy mustard

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