6 Toulouse sausages or spicy or mild Italian sausages
2 bottles 341 ml strong dark ale (like Maudite)
2 tablespoons (30 ml) honey
1 1/2 cups (375 ml) cabbage, thinly sliced
2 tablespoons (30 ml) mayonnaise
1 teaspoon (5 ml) white wine vinegar
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2.5 ml) sugar
Salt and pepper
2 onions, peeled and cut into 6 wedges
1 tablespoon (15 ml) olive oil
6 large hot dog buns
Prick the sausages with a fork. In a saucepan, pour the beer and add the sausages and honey. Bring to a boil and simmer for 5 minutes over medium heat. Drain the sausages and slice in half lengthwise. Keep the pan juices.
In a bowl, combine the cabbage, mayonnaise, vinegar, mustard, and sugar. Season with salt and pepper. Keep refrigerated.
Preheat the grill, setting the burners on medium.
Thread the onion wedges on 2 metal skewers. Brush with the oil and grill for about 10 minutes. Season with salt and pepper. Remove the onions from the skewers and set aside.
Dip the sausages in the beer mixture, then grill them on both sides for about ten minutes. At the same time, toast the buns.
Spread each bottom bun with Dijon mustard. Add two sausage halves and two pieces of grilled onion on each. Garnish with coleslaw, cover with the top of the buns and serve.
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