Grilled sweet and hot sausage with grilled onion marmalad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Red onions, sliced in half | |
| 3 | tablespoons | Olive oil |
| Salt and freshly ground | ||
| Pepper | ||
| 1 | Clove garlic, finely | |
| Chopped | ||
| 1 | small | Jalapeno pepper, finely |
| Diced | ||
| 1 | cup | Red wine vinegar |
| ¼ | cup | Creme de cassis |
| ¼ | cup | Grenadine |
| ¼ | cup | Red wine |
| ¼ | Coarsely chopped parsley | |
| 2 | Red peppers, grilled, | |
| Quartered and seeded | ||
| 1 | pounds | Hot Italian sausage, sliced |
| In half, vertically, then | ||
| Quartered | ||
| 1 | pounds | Sweet Italian sausage, |
| Sliced in half, vertically, | ||
| Then quartered | ||
| 4 | Hoagie rolls | |
Directions
Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.
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