Hot links are a delicious combination of spicy, firm and mouth-watering in a sausage. In my opinion, they are best served on bread with some onions smothered with tangy barbecue sauce.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 hot link sausages, split lengthwise
- Neutral oil, such as canola
- 2 large sweet onions, halved and sliced 1/4 inch thick
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 cup ketchup
- 2 teaspoons brown sugar
- 2 teaspoons cider vinegar
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- 6 hot dog buns, split
Instructions
- Preheat a large grill pan over high heat until almost smoking.
- Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
- Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
- Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
- Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn’t burn, until tender, 15 minutes.
- Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
- Serve the hot links in the toasted buns, smothered with the barbecued onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 314 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 10 g |
| Cholesterol | 18 mg |
| Sodium | 770 mg |