This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
I sat down with my kids and asked what they thought their dad would enjoy for one of his meals this year. One said “steak” and the other said “sausage.” Both are foods my husband loves for sure!
My husband especially loves sausage, pepper, and onion sandwiches…any way he can get them.
My husband is also a fan of both whiskey and bourbon, so I though it would be fun and delicious to change up his traditional sausage sandwich and have the kiddos whip up a bourbon glaze.
And it was! He is going to love this and so will the sausage or bourbon-loving dad in your life!
The glaze was spicy and delicious! Don’t you just want to dip your pinky in and take a taste?
One of the things I love about my SABER® grill is the spacious warming rack. Take sausage, for example: once I get the outside char I am looking for, I simply remove the sausages I choose, one at a time, and relocate them to the warming rack for a little extra cooking time without fear of burning them. Love it!
TIP: You know when you cut sausage with a knife, it starts building up on the knife and you have to either scrape it against your cutting board or wipe it clean as you go? WELL…after years and years of doing just that, I learned a new trick. A few years ago, as I was standing in line for meat from my local Amish Farmer’s Market, I watched as one of the girls was cutting sausage with SCISSORS for a customer. I was dumbstruck…WHY had I (who often has MacGyver-like skills) NOT thought to do this?? It’s the little things 🙂
- 2 pounds hot or sweet sausage, cut to 2-3 inches in length
- 3 large Vidalia Onions
- 2 roasted red peppers, sliced
- 1/2 cup Parmesan cheese, shredded
- For Bourbon Glaze
- 3/4 cup bourbon or whiskey
- 1/2 cup brown sugar
- 1 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon fresh lemon juice
- 1 teaspoon chili with garlic sauce (or Sriracha)
- 1/2 teaspoon cornstarch
- First, make the glaze by combining the bourbon, sugar, ketchup, Worcestershire sauce, lemon juice and chili with garlic sauce (or Sriracha) in a small pot. Whisk until combined.
- Heat the mixture over medium-high heat until it comes to a boil. Take 2 TBS or so of the sauce and place it into a small bowl, add the cornstarch to it, and mix until the cornstarch dissolves.
- Carefully scrape all of the mixture back into the pot and continue to boil for 2 minutes, whisking occasionally. Remove from heat. Taste and adjust flavor to your preference and set aside. (Bourbons and whiskies vary in strength and taste, feel free to add more sugar or ketchup, etc. until you achieve the flavor you enjoy best)
- Fire up your grill, slice the onion into thin slices and lightly brush with a bit of oil. Season with salt and pepper and grill over med-high heat, moving them around from time to time to prevent charring.
- Halfway through, brush the onions with a bit of the Bourbon Glaze. Continue cooking until the onions are done to your liking. Place them in a small bowl and cover with foil until ready to assemble the sandwiches.
- On the other side of the grill, cook your sausages. As soon as you take the sausages off of the grill, liberally brush them with Bourbon Glaze.
- Assemble sandwiches by splitting the rolls, piling on onions and roasted peppers, then topping with the sausages. Add additional onions and glaze over-top, as well as Parmesan cheese.
- Notes: If you are not a huge fan of the taste of Bourbon, start with 1/2 cup - you can add the other 1/4 cup after you have tasted it. Some Bourbons are very strong. Feel free to add greens to your sandwiches as well. Glaze can be made 1-2 days ahead of time and kept in the refrigerator in a sealed jar.
Tip: Need an easy way to prepare peppers for this dish? Check out our post on how to roast peppers on the grill.