Smoked sausage bun with cheddar and caramelized onions
Lean & mean, this smoked sausage bun by Siebe Grijpma // @bbqmoods. A delicious winter lunch! Siebe used a beautiful artisanal Iberico Black Pepper smoked sausage on a rustic roll and added mustard, melted cheddar, and caramelized onions. Finger-licking good and easy to prepare. Siebe made it on the BBQ, but 'just' in a pan works perfectly fine too!
SUMMARY
- Indirect cooking on the BBQ
- 80 Celsius with apple wood
- 2 hours cooking time
Caramelized Onion Preparation
Heat the butter in a skillet or pan on the BBQ (or a gas stove). Add the onions with brown sugar, black pepper, and a pinch of salt. Let them gently caramelize (about 10-15 minutes) and deglaze with balsamic vinegar.
Smoked Sausage Preparation
Prepare your BBQ for indirect heat at approximately 80 degrees Celsius. Once the BBQ reaches temperature, add some smoking wood. I always use fruitwood for pork, and in this case, I used apple chunks.
Place your (fresh, raw artisanal) smoked sausage on the grill and let it cook slowly in the smoke for 1.5 to 2 hours. Make sure your rolls are ready in time. You can get them from the bakery or bake them yourself, but ensure a crispy roll. Once the sausage is done, we can start building the bun.
Assembling the Smoked Sausage Bun
Slice your roll lengthwise. Spread the bottom half with coarse mustard. Place 2 slices of cheddar cheese and melt them, optionally using a crème brûlée torch. Cut the sausage in half (or quarters, depending on how many buns you want to make) and place half a sausage on the melted cheese. Top with the caramelized onions and optionally add fried onions for extra crunch. Serve immediately with a napkin! Perfect with a winter beer or warm mulled wine.
ENJOY!
