English Style Mild Ale
Malty with a hint of toffee balanced with a mild hop bite and a clean finish.
6 good-quality sausages
1 onion, sliced
1 roasted red pepper, sliced*
1 tbs canola oil
4 tbs mayonnaise
4 tbs grainy dijon mustard
6 hot dog or sub buns (whichever are big enough to fit the sausages and toppings)
Salt and pepper to taste
*Roasted red peppers come usually come jarred in oil.
Cook the on medium-high heat in a large skillet or on the barbecue until fully cooked (160F). Turn the sausages often to prevent them from burning and to ensure even cooking. Prick the sausages with knife when almost fully cooked to let out excess oils (and to prevent you from burning the roof of your mouth when you bite into the sausage).
Meanwhile, saute the onion over medium heat with the oil and a touch of salt in a large skillet until translucent. Add the roasted red peppers and saute 2-3 mins more. Season to desired taste and set aside.
In a small bowl, combine the mayonnaise and mustard. Spread about 1 tbs over each side of the sliced buns. Add the sausage and top with the onion mixture.
Recipe courtesy of Wine, Food & Friends.