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Charcoal-Grilled Sausages with Onions

Source of Recipe


Cook's Illustrated "American Classics"



List of Ingredients



• 2 large onions, halved and cut pole to pole into ¼-inch-thick slices
  
• 1 tsp fresh thyme leaves
  
• ½ tsp salt
  
• ¼ tsp ground black pepper
  
• 13- x 9-inch disposable aluminum roasting pan
  
• 2 pounds sweet or hot Italian sausages, such as Bratwurst, Polish sausages, etc. (8 to 12 links)
  






Instructions



1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
   
   
2. Meanwhile, combine onions, thyme, salt and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to aluminum roasting pan. Place sausages in single layer over onions and wrap roasting pan tightly with foil.
   
   
3. Place aluminum roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately; serve in buns, if desired.
   
   Serves 4