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Grilled Artisan Collection® Fresh Sausages with Sweet ’n’ Sticky Onions https://www.metro.ca/userfiles/image/recipes/saucisses-grillees-artisan-oignons-caramelises-6234.jpg PT15M PT1H10M PT1H25M
In a large saucepan, heat canola oil over medium-high heat. Stir in onions, pumpkin-pie spice, salt and pepper. Reduce heat to low. Cook, covered, for 15 minutes. Stir in sugar and vinegar. Cook, covered, for 30 to 40 minutes, stirring occasionally, until onions are very tender and sticky. Set aside while you grill the sausages. Preheat the barbecue to medium, then oil the grill. Grill the sausages for about 15 minutes, turning often, until cooked throughout and golden brown. Cut ciabatta rolls in half and toast on grill until golden. Spread with barbecue sauce and line with arugula. Add a sausage and some sweet 'n' sticky onions to each roll.
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2 Tbsp. (25 mL) organics canola oil 2 red onions, thinly sliced 1/4 tsp. (1 mL) pumpkin-pie spice 1/4 tsp. (1 mL) Salt 1/4 tsp. (1 mL) black pepper 3 Tbsp. (45 mL) granulated sugar 3 Tbsp. (45 mL) matured balsamic vinegar 4 roasted red pepper and basil fresh sausages 4 ciabatta rolls 1/4 cup (60 mL) barbecue sauce washed and dried Arugula
Grilled Artisan Collection® Fresh Sausages with Sweet ’n’ Sticky Onions

Grilled Artisan Collection® Fresh Sausages with Sweet ’n’ Sticky Onions

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  • Lactose-free
4
servings
0:15
Preparation
1:10
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (25 mL)
    organics canola oil
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    2.84 L, SELECTED VARIETIES


  • 2
    red onions, thinly sliced
  • 1/4 tsp.
    (1 mL)
    pumpkin-pie spice
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  • 1/4 tsp.
    (1 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    black pepper
  • 3 Tbsp.
    (45 mL)
    granulated sugar
  • 3 Tbsp.
    (45 mL)
    matured balsamic vinegar
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    250 ml SELECTED VARIETIES


  • 4
    roasted red pepper and basil fresh sausages
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    $6.99 ea.

    750 G SELECTED VARIETIES


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    $8.99 ea.

    900 g SELECTED VARIETIES


    MARC ANGELO SAUSAGES

    MARC ANGELO SAUSAGES

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    375 - 500 g SELECTED VARIETIES


    YVES VEGGIE CUISINE

    YVES VEGGIE CUISINE

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    SAUSAGES 380 g, BURGER 300 g, VEGGIE DOGS 450 g, PATTIES 280 g


    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    $4.44 ea.

    375 - 450 g, SELECTED VARIETIES


    IRRESISTIBLES NATURALIA WIENERS

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    375 g


    SCHNEIDERS RED HOTS WIENERS

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    900 g


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  • 4
    ciabatta rolls
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  • 1/4 cup
    (60 mL)
    barbecue sauce
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  • washed and dried Arugula
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Imprimer ma sélection

Preparation

In a large saucepan, heat canola oil over medium-high heat. Stir in onions, pumpkin-pie spice, salt and pepper. Reduce heat to low. Cook, covered, for 15 minutes.

Stir in sugar and vinegar. Cook, covered, for 30 to 40 minutes, stirring occasionally, until onions are very tender and sticky. Set aside while you grill the sausages.

Preheat the barbecue to medium, then oil the grill. Grill the sausages for about 15 minutes, turning often, until cooked throughout and golden brown.

Cut ciabatta rolls in half and toast on grill until golden. Spread with barbecue sauce and line with arugula. Add a sausage and some sweet 'n' sticky onions to each roll.

Source : Metro

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