Saturday, July 24, 2010

Bangers with Caramelized Red Onions

Okay, first things first....we've had some very mature laughter over here about the name of this dish.  God Bless the British for bringing us many foods with delightful names (Toad in a Hole, anyone?). 
Second things second...I'm not sure if technically these count as "bangers" since I used sweet Italian turkey sausages.  So, if you are British, and you are reading this, please find it in your heart to forgive me.  And then correct me.  Gently, if you will.
This is another adaptation of a Delia Smith recipe from How to Cheat at Cooking, only I cheated at cheating and took things the long way around, which turned out to be perfectly delicious.  This cookbook, like some of my other British cookbooks (notably one or two of my Nigella Lawson cookbooks), calls for caramelized onions in a jar.  The British are clearly smarter than us, or at least smarter than me, because I cannot seem to find these in your average supermarket.  I vaguely recall once seeing them in a specialty shop and then leaving them there, so now I am kicking myself.  If you know where to find caramelized onions in a jar, I am clearly not the sort of person who would be disdainful of such things, so tell me where to find them!

Bangers with Caramelized Red Onions
adapted from How to Cheat at Cooking, by Delia Smith
serves 3-4

Serve these with mashed potatoes for "bangers and mash!"

1 pacakage  (about 20 oz) of sweet Italian turkey sausages
1 large red onion, sliced into thin half-moons
1 Tbsp butter
1 tsp canola oil
1 Tbsp red wine vinegar
1 cup red wine
1 tsp dried thyme

1. Melt the butter in a large skillet on medium heat.
2. Add the onions.  Saute for about 20 minutes or so on medium to medium-high heat.  Stir about every 5 minutes or so...not too frequently! 
3. Once the onions start to gain a little color, lower the heat to medium-low.  Cook for another 30 minutes or so, stirring occaisonally so that they begin to caramelize.
4. Add the canola oil to the pan.  Let it heat through for a minute or so.
5. Move the onions to the edges of the skillet.  Add the turkey sausages.  Raise the heat back up to medium.  Cook the sausages for 15-20 minutes, turning them once or twice.
6. Turn the heat up to medium-high, and add the red wine, red wine vinegar, and thyme.  Let the sauces bubble and thicken for a couple of minutes, and then serve.


  1. Just when I thought I had reached the point of being able to say the name of this dish aloud without laughing, I took one look at this picture...

  2. I've never seen caramelized onions in a jar either. And there is something seriously wrong with that.

    The British do have a way with names. Bubbles and squeak being another prime example :P

    This looks quite tasty though!