Name: Merguez Hot Dogs with Caramelized Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 hot dogs
Ingredients: 4 onions, thinly sliced; 2 tbsp butter; 2 tbsp (30 ml) apple cider vinegar; 6 merguez sausages; 1 cup (35 g) fresh flat-leaf parsley, finely chopped; 1 tbsp (15 ml) olive oil; ¼ cup (60 ml) whole-grain mustard; 6 hot dog buns

Ingredients

- 4 onions, thinly sliced
- 2 tbsp butter
- 2 tbsp (30 ml) apple cider vinegar
- 6 merguez sausages
- 1 cup (35 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) olive oil
- ¼ cup (60 ml) whole-grain mustard
- 6 hot dog buns

Preparation

- In a non-stick skillet over medium heat, brown the onions in the butter for about 15 minutes. Season with salt and pepper. Deglaze with 1 tbsp (15 ml) of the vinegar. Set aside.
- Preheat the grill, setting the burners to high. Oil the grate.
- Reduce the heat to medium. Grill the sausages for 8 to 10 minutes or until cooked through, turning them frequently. Toast the hot dog buns.
- Meanwhile, in a small bowl, combine the parsley with the remaining vinegar and the oil. Season with salt and pepper.
- Spread the hot dog buns with mustard. Fill each bun with a sausage and top with caramelized onions and the parsley mixture. Serve with a green salad, if desired.

Merguez Hot Dogs with Caramelized Onions

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Ingredients

Preparation

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