If you went to the rodeo and KILT carnival, no doubt you saw a ton of food cooked in every conceivable way. The one thing that looked more tantalizing to me than anything else, were the mounds of onions and peppers slathered on sausage and hot dogs.
My pal Emeril Lagasse has this recipe, with a Texas twist, thanks to Earl Campbell Sausage.
- 2 large red onions, peeled and sliced about 1/2-inch thick
- 2 tablespoons olive oil
- Freshly ground black pepper
- 4 pounds assorted Earl Campbell sausage or hot links
- Balsamic vinegar, optional
- Fresh thyme leaves, removed from the stems
- Anise Hyssop, optional
Preheat the grill to medium.
In a large baking pan, place the onions. Lightly coat both sides with oil and season with salt and pepper.
When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, 10 to 12 minutes. Remove from the heat and place in the middle of a large platter.
While the sausages are cooking, add the onions to the grill. Cook, turning twice, until tender and slightly charred, about 5 minutes per side, keeping the rings together.
Remove from the grill and place on the edge of the platter around the sausages. Sprinkle onions lightly with balsamic vinegar and fresh thyme. Scatter a little anise hyssop (whatever that is) over platter, if using one.
Serve immediately. Leave dirty dishes for later.