Ingredients
2sweet onions
2jalapeños
extra virgin olive oil
½cupcider vinegar
¼cuplight brown sugar,(plus 2 tbsp)
¼cupgrainy mustard
¼cupdijon mustard
¼tspcaraway seeds
¼tspturmeric
1tspcornstarch,(dissolved in 2 tsp water)
salt and freshly ground pepper
3lbssausages,mixed
Preparation
Light a grill.
Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil.
Grill over a hot fire for about 10 minutes, until charred but still slightly crisp.
Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.
In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds, and turmeric and bring to a simmer.
Add the onions and jalapeños and cook over moderate heat, stirring frequently, for about 12 minutes, until the liquid is slightly reduced.
Stir the cornstarch mixture, add it to the onions, and cook, stirring occasionally, for about 2 minutes, until slightly thickened. Season with salt and pepper.
Grill the sausages over a medium-high fire for 10 to 12 minutes, until golden and cooked through.
Serve the sausages with the grilled-onion chowchow, and enjoy!
