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Merguez Hot Dogs with Caramelized Onions
(10)
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Preparation
15 min
Cooking
15 min
Servings
1
Makes
6 hot dogs
Nut-free
Lactose-free
Egg-free
Categories
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.
Personal Note