The foolproof way to grill sausages and onions

  • This undated photo provided by America's Test Kitchen in July 2018 shows grilled sausage with onions in Brookline, Mass. This recipe appears in the cookbook “Master of the Grill.” (Carl Tremblay/America's Test Kitchen via AP) Carl Tremblay

  • This image provided by America's Test Kitchen in July 2018 shows the cover for the cookbook “Master of the Grill.” It includes a recipe for grilled sausages with onions. (America's Test Kitchen via AP)

Published: 9/5/2018 9:12:59 AM

Sausage and onions are a classic pairing that sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dried out or catch fire.

Microwaving the onions – with a little thyme, salt, and pepper – for just 4 minutes jump-started the cooking process and allowed them to finish cooking evenly and thoroughly on the grill.

We adapted a ballpark technique, first cooking the meat with the onions away from direct heat in a disposable pan and then finishing the sausages directly over the flames.

Keeping the onions cooking on their own in the pan for an extra 5 to 10 minutes allowed the liquid to evaporate and the onions to caramelize to a deep golden brown while the sausages finished up brown and crisp on the grill.

Grilled sausages and onion

2 large onions, sliced thin

1 teaspoon minced fresh thyme leaves

½ teaspoon salt

¼ teaspoon pepper

2 pounds Italian sausage

Heat grill to a medium heat level.

Meanwhile, microwave onions, thyme, salt, and pepper in medium bowl, covered, until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through microwaving (be careful of steam). Transfer onions to disposable pan. Place sausages in single layer over onions and wrap pan tightly with aluminum foil.

Clean and oil cooking grate. Place disposable pan in center of grill, cover grill, and cook for 15 minutes. Move pan to 1 side of grill and carefully remove foil. Transfer sausages directly to grill and cook (covered if using gas) until golden brown on all sides, 5 to 7 minutes.

Transfer sausages to serving platter and tent with foil. Cover grill and continue to cook onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.

America’s Test Kitchen

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