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Recipe Detail Page
Breakfast Sausages with Charred Onion
Summer 2019
Breakfast sausages are elevated in this recipe from a basic side dish to something worthy of your finest company. Homemade fresh Apricot Mostarda and charred onion give an elegant boost to your breakfast meat.
¾ lb (340 g) breakfast sausages, 12 to 14 sausages
1 Vidalia onion, cut into ½-inch (1-cm) slices
1 cup (250 mL) Apricot Mostarda (recipe below)
1 Preheat grill to medium-high heat.
2 Place sausages on grill and cook until charred and cooked through, about 12 minutes, rotating every 2 to 3 minutes. Remove from grill and tent with foil to keep warm until ready to serve.
3 Place onion slices on grill. Cook until charred, about 8 minutes, flipping halfway through cooking time.
4 Arrange sausages on a plate and garnish with charred onion. Serve with Apricot Mostarda.
APRICOT MOSTARDA
There is no limit to how many condiments can live on the door of your refrigerator. Homemade mostarda made with fresh, ripe apricots might change which one you reach for next. This recipe is delicious with chicken, fish and sausage. You can even throw it on a cheese or charcuterie board. It will stay good in your fridge for a few months, so make it anytime you have fresh fruit and some time to spare.
1 lb (455 g) fresh apricots (about 10) stoned and cut into 1-inch (2.5-cm) chunks
1 cup (250 mL) apple cider vinegar
1 cup (250 mL) granulated sugar
¼ cup (60 mL) mustard powder
1 tbsp (15 mL) yellow mustard seeds
1 tbsp (15 mL) brown mustard seeds
1 Place all the ingredients in a medium pot and stir to combine.
2 Heat over high until mixture comes to a boil, then immediately lower heat to a simmer. Continue to cook until apricots are cooked down and mixture is loose and syrupy, about 25 minutes.
3 Remove from heat and let cool completely, about 1 hour. Mixture will thicken as it cools.
Makes about 2 cups (500 mL)
