Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich. The onions are soft, tender, moist and even a bit sweet. You’ll want some crunchy dill pickles to kind of temper the sweetness a bit. Or you could add a pinch or two of red pepper flake or a few shakes of hot sauce to the onions if you want a bit of kick.
Smoked Sausage Sandwiches with Beer-Braised OnionsThese beer-braised onions aren’t just for smoked sausage sandwiches. They’re great on regular ole hot dogs too. Or meatball sandwiches. Heck, I’d even pile them up on a Philly cheese steak. They also make for a great replacement for sauerkraut on a Reuben sandwich. Trust me.

If you prefer to smoke your sausages and make your own sandwiches, also try my classic smoked sausage sandwiches.

Smoked Sausage Sandwiches with Beer-Braised Onions

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 8 cups thinly sliced onion I used 4 medium Vidalia onions
  • Kosher salt and freshly ground black pepper to taste
  • 12 ounces of your favorite American lager beer such as Budweiser
  • 1 pound smoked sausage
  • 4 hamburger buns
  • Mayonnaise
  • Creole mustard or substitute your favorite
  • 8 slices Muenster cheese
  • Dill pickle slices

Instructions

  • Fire up your grill for direct cooking.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and toss to coat in the butter. Season well with salt and pepper.
  • Saute the onions for 10 minutes or until they start to brown and have softened.
  • Add the beer and continue to saute for another 20-25 minutes or until the beer is mostly gone, stirring often. Remove from heat.
  • Grill the sausage until done. Cut it into thirds, then cut each third horizontally, leaving you with 12 slices of sausage.
  • Toast the buns on the grill if desired.
  • Slather one side of each bun with mayonnaise. Slather the other with mustard.
  • Add the sausage slices to the bun bottoms.
  • Top with the cheese and the onion mixture. Add pickles and serve.

Slow Cooker Caramelized Onions

Wow. Slow cooker caramelized onions were so much better than I ever thought they could be. They were incredibly tasty. And perfect on grilled cheese sandwiches. And on burgers, in French onion dip or soup. Any recipe that calls for onions needs caramelized onions.

Slow Cooker Caramelized OnionsYou might get thrown out of a fancy (or actually, even a not-so-fancy) restaurant kitchen if you suggested making slow cooker caramelized onions. But you won’t get thrown out of my kitchen. I’d make these again in a heartbeat. My favorite onions to use are Vidalia onions, but unfortunately they aren’t available for very long each year.

Slow Cooker Caramelized Onions

This recipe is sized for a 4-6 quart slow cooker. You want to use enough onions to fill the cooker at least halfway.
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 2 -3 cups
Author Mike

Ingredients

  • 5 large sweet onions peeled, halved and sliced thin
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried thyme if desired

Instructions

  • Add onions to slow cooker set on Low.
  • Drizzle with the oil and sprinkle with salt and thyme, if using.
  • Stir and cover and cook 10 hours, stirring occasionally.
  • If you desire a darker, richer color, remove the lid from the cooker cook another hour or two stirring often.
  • Keep in the fridge for up to a week.

Roasted Vidalia Onions

Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season (for a very short time) I buy them like they were the last things on earth. Roasted Vidalia onions is one of my favorite side dishes. It’s a bit different.

Roasted Vidalia OnionsRoasted Vidalia onions taste just like French onion soup. They cook up tender and juicy. And since you’re using Vidalia onions they have a nice sweetness to them. If by chance you have any leftover onion, just slice and toss onto your next burger!

Grilled avocados are crazy-good too.

Roasted Vidalia Onions

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Mike

Ingredients

  • 2 Vidalia onions
  • 2 tablespoons butter divided
  • 2 cubes beef bouillon
  • Pinches of salt freshly ground pepper, and paprika
  • Fresh parsley chopped, for garnish

Instructions

  • If cooking in an oven, preheat an oven to 400 F. Otherwise set up a grill for indirect cooking.
  • Cut off the root part of the onion so that the onion stands up straight.
  • Cut a bit off the top also, then peel.
  • Using a fruit baller or spoon, scrape out the insides of the onion. Rough chop the onion insides.
  • Place onions on large pieces of foil.
  • Add 1 tablespoon of butter and a beef bouillon cube inside of each onion.
  • Spoon in chopped onion and top with seasonings.
  • Wrap in foil and roast in oven for 15 minutes or until soft, or place over indirect heat on the grill and cook until softened, 20-30 minutes.
  • Serve garnished with parsley.