Give grilled sausages some zing with this whisky-based glaze and mustard dipping sauce.
Glazed Grilled Sausages
125 ml ( 1/2 cup) rye whisky
125 ml ( 1/2 cup) grated cooking onion
1 clove garlic, minced
75 ml (1/3 cup) packed dark brown sugar
30 ml (2 tbsp) yellow mustard
4 dashes hot pepper sauce, or to taste
1 ml ( 1/4 tsp) ground black pepper
6 beef or your favourite pork sausages
In a small saucepan, combine whisky, onion, garlic, sugar, mustard, hot pepper sauce and pepper.
Bring to a boil; reduce heat and simmer over medium heat until reduced by half and thickened.
Preheat grill to medium-high. Pierce or slash sausages and place on grill. Grill, turning frequently, until well browned and fully cooked, 15 to 20 minutes.
Brush with glaze 2 to 3 times during last 5 minutes of grilling. Serve with Mustard Dipping Sauce (recipe follows).
Makes 250 ml (1 cup), enough for 6 sausages.
Mustard Dipping Sauce
250 ml (1 cup) yellow mustard
10 ml (2 tsp) rye whisky
5 dashes hot pepper sauce, or to taste
Pinch ground black pepper
In a small bowl, combine mustard, whisky, hot pepper sauce and pepper. Serve with sausages.
Makes 250 ml (1 cup).
Source: Gibson's Finest Canadian Whisky.
