Grilled Bratwurst with Onion Marmalade
Grilled sausages deserve an array of condiments served on the side. Set out bowls of sweet and hot mustard, chili sauce, Dijon mustard, pickle relish, warm sauerkraut and, of course, my onion marmalade. It’s sweet and tart flavor enhances any grilled sausages. Offer crusty bread or soft rolls to go along with the sausages and marmalade. Make up a double batch of the marmalade and use it as a condiment with scrambled eggs or grilled steak. I love adding it to cheese for an exceptional grilled cheese sandwich or grilled quesadilla. It is also excellent smeared on grilled French baguette and topped with soft goat cheese.
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
1. Heat oil in large non-aluminum casserole on medium high heat. Add the leeks and onions and sauté for about 10 to15 minutes or until well softened. Stir frequently.
2. Add the wine, balsamic vinegar and sugar to the onions and simmer on low heat until almost all of the liquid has evaporated. The onions should be very tender and slightly caramelized. Add the thyme, salt and pepper. Taste for seasoning. Cool and serve at room temperature. (You can also reheat this and serve warm).
3. 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 4 sausage halves on each plate and spoon some relish on the side of the plate. Serve the condiments on the side.