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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. Or just add more (yummy) Creole mustard!
Great Anywhere You Use Onions
These 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, they’re that good. Oh, and of course you can pile them high on hamburgers too.
- Coarse stone ground mustard
- Unique flavor that is characteristic of New…
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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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
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 8 cups onion thinly sliced. I used 4 medium Vidalia onions
- kosher salt to taste
- freshly ground black pepper to taste
- 12 ounces 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.
Notes
Nutrition
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