Caramelised Onion & Green Pepper
by Kevin Dunon
6 people
5 minutes
10 minutes
Ingredients
- 12 medium Superquinn Award Winning Irish Sausages
FOR THE CARAMELISED ONION & GREEN PEPPER
-
50
g
Brown Sugar
-
2
tbsp
Butter
-
50
g
Cider Vinegar
-
1
medium
Green Pepper
, sliced
-
4
medium
Onion
, peeled and thinly sliced
-
4
sprig
Thyme
-
200
ml
White Wine
TO SERVE
-
6
medium
Bread Rolls
-
1
tbsp
Butter
-
1
tbsp
Mayonnaise
-
1
handfull
Salad Leaves
Method
- Start with the onion & green pepper; in a saucepan, over medium heat, melt the butter and add the onions and sugar. Stirring constantly, cook the onions for 5 to 7 minutes until caramelised.
- Add the green pepper and thyme, cider vinegar and white wine and continue to simmer for another 5 minutes or until the onions are softened and the liquid has evaporated.
- Stir it occasionally to prevent anything from sticking to the base of the pan. Add a dash of extra wine if required.
- Preheat the barbecue to medium or until the charcoal ashes turn white.
- Place the sausages over indirect heat and cook for 8 minutes. Switch to a high heat for the last few minutes to help colour the sausages.
- Once the sausages are cooked, warm the bread rolls and drizzle some mayonnaise or butter on the base. Add the salad leaves, the sausages and then your caramelized onion & green pepper
