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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.
4
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (25 mL)
    organics canola oil
  • 2
    red onions, thinly sliced
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    SWEET ONIONS

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    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 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
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    REDPATH BROWN OR ICING SUGAR

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    $1.99 ea.

    1 kg SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    matured balsamic vinegar
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    IRRESISTIBLES BALSAMIC VINEGAR

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    250 ml SELECTED VARIETIES

  • 4
    roasted red pepper and basil fresh sausages
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    SCHNEIDERS WIENERS

    SCHNEIDERS WIENERS

    $3.99 ea.

    375 - 450 g SELECTED VARIETIES

  • 4
    ciabatta rolls
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    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.

    PREMIÈRE MOISSON SOURDOUGH BREAD

    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 1/4 cup
    (60 mL)
    barbecue sauce

  • washed and dried Arugula
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    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

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    3 PK PRODUCT OF U.S.A.

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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