Grilled Sausages and Cipollini Onions with Alabama BBQ Sauce
“I love a throw-on-the-grill moment for Father’s Day,” says Belle English, Williams Sonoma’s Test Kitchen/Culinary Director. In honor of her dad, award-winning chef and restaurateur Todd English, she created this super-easy recipe: an assortment of sausages and cipollini onions, all cooked on the grill. “We always had cipollini onions at home,” Belle recalls. “They’re sweet and special.” The Alabama BBQ sauce she serves alongside is inspired by the BBQ menu at her father’s Las Vegas restaurant, The Beast. “I tried his sauce for the first time this summer. It’s like an evolved ranch dressing. I could put it on everything!”
Ingredients:
- 12 oz. (375 g) cipollini onions, peeled
- Extra-virgin olive oil as needed
- Kosher salt
- 1 1/2 lb. (750 g) assorted sausages
For the Alabama BBQ sauce:
- 1 cup (8 fl. oz./250 ml) mayonnaise
- 1/4 cup (2 fl. oz./60 ml) apple cider vinegar
- 3 Tbs. firmly packed dark brown sugar
- 1 Tbs. Dijon mustard
- 1/4 tsp. cayenne pepper
- Squeeze of fresh lemon juice
- Kosher salt and freshly ground black pepper
Whole-grain hot mustard for serving
Directions:
Prepare a medium-hot fire in a grill. Soak 5 bamboo or wooden skewers in water for 10 minutes, then drain.
In a large bowl, toss the onions with just enough olive oil to coat and season with salt. Thread the onions onto the skewers.
Place the sausages on the grill, spacing them about 2 inches (5 cm) apart, then arrange the onion skewers alongside. Close the lid and cook until the sausages are nicely grill-marked and the onions are charred and start to soften, 5 to 7 minutes. Turn the sausages and skewers over and cook until an instant-read thermometer inserted into the center of a sausage registers 165°F (74°C) and the onions are tender, about 7 minutes more. Transfer to a serving platter.
Meanwhile, make the Alabama BBQ sauce: In a medium bowl, stir together the mayonnaise, vinegar, brown sugar, Dijon mustard, cayenne and lemon juice until smooth. Season to taste with salt and black pepper.
Serve the sausages and onions with the BBQ sauce and hot mustard alongside. Serves 8.
Belle English, Williams Sonoma Test Kitchen
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