Grilled Sausages with Caramelized Onions and Apples Recipe - Allrecipes.com
Grilled Sausages with Caramelized Onions and Apples Recipe
  • READY IN 35 mins

Grilled Sausages with Caramelized Onions and Apples

Recipe by  

"Apples, onions, and grilled sausages make a perfect meal for Autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage -- bangers, turkey, beef, bratwurst, whatever you like!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Prepare grill for high heat.
  2. With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
  3. Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
  4. Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2007

yummm!!! I really like this fall themed recipe. I live in Germany so apples and sausage is in no short suppy and am always looking for delicious recipes that include both of them. Anyways I made a few little changes, I cooked the sausages in beer and then cut them lengthways and turned the heat up high which allows the beer to carmelize and crisps the outside of the sausages. I did the apple onion mixture as directed and served it on top of some mashed potatoes with the sausages on the very top. So so so so good!!

 
Most Helpful Critical Review
Oct 04, 2011

This recipe was good, but not exceptional. I used smoked apple sausage that was pre-cooked, so I skipped the boiling step and grilled them on my George Foreman. The apple/onion mixture was good, but I would have liked more of a sauce. I put the mixture into some hoagie rolls and it turned out pretty good. I'd definitely make this again, but will figure out a way to make more of a sauce next time.

 
Oct 25, 2005

I really enjoyed this but I made a few alterations. I used sweet italian sausages, granny smith apples, red wine vinegar & I was out of brown sugar so I used 5 tbp. red wine vinegar, 5 tbp. sugar & 1 tbp. molasses. I broiled the sausages & then sliced them on a diagonal & added them to the apple & onion mixture for a couple of minutes to coat w/ the sauce. Very good! The flavor of the sauce w/ the sausages meshed together very well. Next time I will double the onions though because they were that good. :o)

 
Jan 23, 2008

I have made this two times. The first time I used bangers and followed the recipe, except I split open the sausages before placing them under the broiler. I liked it alot but my husband thought it was too appley. The SECOND time I made it I used brats and 3/4 of the reccommended apples. I boiled the brats in dark beer instead of water and split them in half before placing them under the broiler. My husband loved it this time and the I liked that the brats had so much more flavor than the bangers. A very good German style dish!! Thanks for submitting it!!

 
Jul 30, 2010

A bit vinegar-y for my taste but good. I will add less vinegar next time, but I will make again.

 
May 11, 2006

Hubbie and I thought this was yummy. I used pre-cooked kielbasa, so skipped the boiling, and just added it sliced up into the apple/onion mixture after it caramalized.

 
Feb 12, 2006

I thought this was delicious. My husband thought the apples tasted "funny". I'll give it a 4 as an average score. I used a chicken and apple sausage for the dish, I also think the apple and onion would go great with pork chops! Be sure to cook the onion and apple mixture at a high enough heat that it caramelizes rather than just boils down. I think mashed potatoes would be a good side with this.

 
Oct 09, 2011

To keep this dish from completely veering off into candyland, it's best to choose a spicier sausage, a non-sweet variety of onion and tart apples. I used apple cider from a local orchard and started with only a tsp. of brown sugar, eventually adding one more before finishing with a splash of apple cider vinegar. I found the glazed onions and apples needed something ... possibly an herbal note, so a little fresh thyme went in the mix (if I had fresh sage, I would have used that). For even more of a savory counterbalance, I served with dijon mashed potatoes and Brussels sprouts.

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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