So apparently this week is #NationalBBQWeek, but as I write this it is dark, wet and miserable outside, most decidedly NOT barbecue weather…hopefully it will pick up for the weekend in time to get the BBQ out (not that I actually even own one…). But even if the weather doesn’t improve, you can still enjoy some BBQ food with these sausages with beer pretzel buns, beer braised onions and roasted garlic butter; as the sausages can just be cooked in a pan or oven.
I was sent a big bundle of OXO products and some sausages and beer by Jimmy’s Farm in honour of their Harvest Festival of Sausages and Beer (yes really), which will take place on the 23rd and 24th July. There will be performances by several big name bands, including Reef (everybody has to know their single ‘Place Your Hands‘), a cookery demonstration stage with a lineup including Gennaro Contaldo, Richard Burr and Jack Monroe, a kids zone and I imagine a vast quantity of sausages and beer…
Of the OXO products I received, my favourites have to be the cold brew coffee maker, which is awesome and ideal if like me you like iced coffee (or just any coffee). My other favourite is the citrus squeezer which is so handy and much easier and less messy to use than a traditional lemon juicer.
I put both the sausages and beer I was sent to good use in this recipe; I used one of the bottles of ale (a bitter) in both the beer pretzel hot dog buns and the beer braised onions, which go perfectly with the sausages along with a slathering of roasted garlic butter (seriously good stuff!) and a handful of fresh rocket leaves (or watercress) for greenery, freshness and a hint of peppery flavour. Also feel free to add cheese and/or mustard. These are perfect barbecue food, or in the case of bad weather, perfect rainy day comfort food, and are great for if you need to feed a crowd. Both the beer braised onions and roasted garlic butter can be made up to four days in advance and stored in the fridge; just allow the butter to come up to room temperature and reheat the onions before serving.
You will need one batch of my beer pretzel hot dog buns, recipe here.
Sausages With Beer Pretzel Buns, Beer Braised Onions & Roasted Garlic Butter
Roasted Garlic Butter:
- 1 whole head of garlic
- drizzle olive oil
- pinch salt
- 120 g (1/2 cup) softened butter
Beer Braised Onions:
- 1 kg (35oz) brown onions
- 3 tbsp olive oil
- 150 ml (2/3 cup) ale
- 3 tbsp dark brown sugar
- 1 tbsp balsamic vinegar
- 8 sausages of your choice (cumberland/bratwurst/hot dogs/vegetarian sausages etc)
- 8 beer pretzel hot dog buns (1 batch)
- fresh rocket
Preheat the oven to 200C/400F/gas mark 6. Remove the outer papery layer of skin from the garlic bulb to reveal the cloves, leaving the bulb intact, then cut a slice off the top to expose a bit of each clove. Put the garlic bulb in the middle of a large square of foil, drizzle with a bit of olive oil and rub it over the tops of the exposed cloves, sprinkle with a little bit of salt. Fold the foil up to form a parcel, then transfer to a baking tray and roast for about 30-35 minutes until the garlic feels soft. Remove from the oven then, when cool enough to handle, unwrap and squeeze out the garlic from each clove into a small bowl, mix in the soft butter and a pinch of salt to taste.
Peel, halve and thinly slice the onions. Heat the 3 tbsp oil in a large, heavy-based frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 30 minutes or until they’re very soft and richly browned. Add the ale, sugar and vinegar and continue to cook for about 15 minutes, stirring often, until thick and sticky. Season to taste and keep warm, or set aside to reheat later.
Cook the sausages according to the instructions on the packet. To serve, warm the buns through in the oven for five minutes then split each one in half. Spread each half with some of the roasted garlic butter and add a spoonful of onions, a handful of rocket and a sausage to each one.
I was sent some products in exchange for writing this post but I was not paid to do so and all opinions are my own.
I am sharing these with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by The Frugal Hausfrau and Aharam, Foodie FriDIY, Foodie Friends Friday and Friday Features