Get the recipe here.
I love blackened chicken. Hell, I pretty much love everything blackened. I always have some sort of blackening seasoning in the cupboard where its easy to get to. Generally I am partial to and ‘s line. As with most things, you should try a couple and find one that makes you happy. Continue reading →
Read the article here.
Onions and garlic, ready to go
1/4 cup Butter
1 whole yellow onion (diced)
2 cloves Garlic (sliced)
2 tbsp spicy brown mustard (Lusty Monk Recommended)
8ea Sausages (Hot Dogs, Brats, etc…)
1/2 cup Chicken Broth
Top Sliced Buns (your preference)
Add butter, mustard, garlic, and sausage of your choice to a non-stick pan*. Add chicken stock and beer. Cover top of pan loosely in aluminum foil.
Over medium heat, bring the pan to a boil. Boil for about 5-10 mins with the foil on. Remove foil – CAREFULLY – and discard.
Add diced onions and shake pan to distribute. Continue cooking.
The cooking liquid will reduce, and butter will begin to fry the onions and sausages. You want the onions to brown, and a bit of color to appear on the sausages while they crisp up. Things will smell amazing.
These are delicious on warm toasted/buttered buns. Get top sliced buns for goodness sakes!
* I’ve tried this with a cast iron skillet, and a cast steel pan. Personally, I feel the results are best in a non-stick pan.
This recipe scales pretty well. More onions = better if there is a choice.