Grilled Sausages with Apricot Applesauce and Balsamic Red Onions

By garciamoss

Ingredients

• Apricot Applesauce:
• 2 1/2 pounds of 'Granny Smith' apples, peeled, cored, cut into chunks (about 8 cups)
• 1/2 cup water
• 1/4 cup apricot preserves
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• Balsamic Red Onions:
• 2 large red onions
• olive oil
• salt and pepper to taste
• 2 teaspoons balsamic vinegar

Details

Adapted from organicgardening.com

Preparation

Step 1

Prepare the applesauce up to 2 days ahead. The sausages and onions are grilled at the picnic.

Apricot Applesauce:
Put apples in a large, heavy saucepan. Add water, cover, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently and mashing the apples with a potato masher or spoon, until very tender, 15 to 18 minutes. If the mixture seems dry while cooking, add more water, a couple tablespoons at a time.

Remove from heat and continue mashing the applesauce in the pot until it is fairly smooth.


Balsamic Red Onions:
Heat a barbecue grill to medium. Slice red onions into 1/2-inch-thick rounds. Brush with olive oil and season with salt and pepper, keeping the rounds intact. Grill, turning once with a spatula (not tongs), until tender and lightly charred, 5 to 8 minutes per side. Transfer to a plate. Drizzle with balsamic vinegar and serve with grilled sausages.

Stir in apricot preserves, sugar, and cinnamon. Serve hot or cold.