Hot Links
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 10
- Cholesterol
- 18
- Sodium
- 770
- Total: 30 min
- Active: 30 min
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
Directions
- 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.