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Smoky barbecue snags with whisky-spiked onion skewers
Smoky barbecue snags with whisky-spiked onion skewers
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Sizzle chipolata sausage and onions on skewers for an easy crowd-pleasing dish.
Ingredients:
  • 2 brown onions, cut into 1cm-thick rounds
  • 40.00 ml bourbon whisky
  • 45.00 gm brown sugar
  • 54.00 gm maple syrup
  • 45.20 gm barbecue sauce
  • 41.60 gm tomato sauce
  • 40.00 ml apple cider vinegar
  • 11.80 gm American mustard
  • 10.00 gm smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 12 beef chipolata sausages
  • Sliced green onion, to serve
  • Mixed salad, to serve
  • Crusty bread, to serve
Instructions:
  • Thread 2 rounds of brown onion onto each skewer. Arrange the skewers in a glass or ceramic dish. In a small bowl, mix whisky and 1 tablespoon sugar until sugar dissolves. Season with salt and pepper, then pour over the onion skewers, coating them evenly.
  • Mix together maple syrup, barbecue sauce, tomato sauce, vinegar, mustard, paprika, garlic powder, onion powder, and half of the sugar in a bowl. Set aside half of the mixture for serving.
  • Skewer the sausages two at a time until all sausages are threaded onto the skewers.
  • Preheat a greased barbecue hotplate over medium heat. Add onion and sausages. Cook the onion for 5-6 minutes per side until golden and tender. Cook the sausages, brushing with sauce mixture, for 12 minutes until caramelised and cooked through.
  • Garnish skewers with chopped green onion and serve with the remaining sauce, fresh salad, and crusty bread.

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