Grilled Sausages With Caramelized Onion Compote, My Seriously Simple Summer Staple

You can find sausages of just about any flavor combination you can imagine.

Nothing says summer like a grilled sausage. Chris Shorten/TCA

This is the dish I often serve in the summer. I make up a double, sometimes triple batch of the onion compote and have it ready for simple barbecues. You can purchase sausages that are uncooked or precooked, which will vary the cooking time. It is important to make sure the sausages are cooked through, and you can check this by cutting into them and making sure there is no pinkness that remains and that the juices run clear.

We have such a large variety of sausages at our markets now. Most of these packaged creative sausage combinations are precooked, making it simple to barbecue and serve. You can find just about any flavor combination you can imagine. How about artichoke and garlic, chicken and apple, habanero and green chile, sun-dried tomato, or roasted pepper with corn? These are just a few of the varieties available. I like grilled veal and pork bratwursts for their juicy rich flavor. The precooked sausages are worth seeking out for their excellent flavor and quick cooking time.

I like to set out an assorted selection of condiments to be served on the side. Put out bowls of mustard, chili sauce or ketchup, pickle relish and, of course, the onion compote. The onions and leeks soften and become sweet and slightly tart (with the wine and vinegar) and have a fresh, herbaceous finish. If you don’t have time to make your own, pick up coleslaw and potato salad at the market to accompany the sausages. Or throw some husked corn ears right on the barbecue to serve alongside.

You can serve these sausages with or without buns. I like brioche buns, if you can find them. You can also serve grilled bread on the side. Make sure to have some ice-cold beers on hand

If you have onion compote left over, use it as a condiment to scrambled eggs or grilled steak. Add it to cheese for an exceptional grilled cheese sandwich or in a grilled quesadilla. It is also scrumptious smeared on grilled French baguette and topped with soft goat cheese.

Grilled Sausages With Caramelized Onion Compote

Serves 6 to 8

For the compote:

• 1/4 cup olive oil
• 2 medium leeks, cleaned, white part only, finely chopped
• 2 large red onions, finely chopped
• 3/4 cup red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• 1 teaspoon finely chopped thyme leaves
• Salt and freshly ground white pepper
• 12 bratwurst or other sausages of your choice, (about 2 1/2-3 pounds), sliced in half horizontally, if desired
• 12 hot dog buns or French bread slices, optional

Heat oil in a large non-aluminum casserole on medium high heat. Add leeks and onions; saute for about 10 to15 minutes or until well softened. Stir frequently.

Add wine, balsamic vinegar, and sugar to the onions; simmer on low heat until almost all the liquid has evaporated. The onions should be very tender and slightly caramelized. Add thyme, salt, and pepper. Taste for seasoning. Cool and serve at room temperature. (You can also reheat this and serve warm). This will last a week in your refrigerator tightly covered.

Prepare a barbecue for medium-high heat grilling. Grill the sausages for about 3 to 4 minutes on each side or until browned all over and the juices run clear. To serve, place 3 or 4 sausage halves on each plate and spoon some relish on the side of the plate. Serve with or without a bun or bread. Place the condiments on the side.

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