Best Way To Cook Sausages (quick question!)

[CarrieAnn]

I take the Johnsonville Theory to a new level.

I caramelize a bunch of onions in plenty of butter (I used 1/2 butter, 1/2 olive oil) until they are brown and lovely, then add in beer and par boil my brats. Then sear and serve on a roll with the aforementioned onions.

Later you pack up your leftovers (note:make sure to make enough for leftovers) placing that onion bath in a nice tall narrow container- like a delicious salad container or one of those ziplock twist containers.

Then in the morning you open the fridge and look inside and see this little hardened puck of fat atop your onions.

And that my friends is gold. Brat and onion flavored butter and that shit makes for some mighty fine omelette a or scrambled eggs. And if you were smart enough to set aside a half to a full brat, dice that sucker and add it to your eggs along with a nice spoon of those onions from yesterday and then just ascend directly to heaven.

That caramelize onion butter is delicious. I’ve been known to use extra butter when caramelize gets onions just so I can drain a bit off and chill it so I can use it another time to finish off a steak or some chicken.

If I ever learn Ive contracted something deadly and I’m dying, I’m putting that shit on everything. I’ll probably put it on a stick and eat it like a popsicle.


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[addicted-to-smoke]

You had me at "caramelized onion butter."

And I like the tip about reusing the stuff for the morning eggs; I don't always have bacon fat available.

[Darko]

Fuck it! I'm in. @CarrieAnn  wins!!!

[captjoe06]

Fuck it! I'm in. @CarrieAnn  wins!!!

Sweet mother of Jesus! [emoji33][emoji1303]

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[mhiszem]

Sounds so delicious!


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[CarrieAnn]

I’ll admit to being super lazy at the drop of a hat. So if you have a slow cooker that cooks at a low enough temp, caramelized onions (and by default, Caramelized onion butter) can’t get any easier than this. Toss in your cooker a stick or two of butter then fill that crock to the top with sliced onion. They will cook way down - I usually do this after dinner or so. Put it on low, stir a couple times before bed, a let them cook overnight.

If your cooker doesn’t run hot, you can slow cook those onions and not have to babysit them on the stove. Being a midwestern kitchen diva I have several slow cookers. Some of them run hot, which is why I raise the issue. The best one I have is a newer cuisine that possesses the elusive “simmer” setting which is lower than low but hotter than warm. If you have your gramma’s old slow cooker or were married a while back and got an old one as a wedding gift, you might have a slow cooker with temps set before the food police stepped in and ruined slow cooking. Old slow cooker or those with a simmer setting or variable temp can cook at a lower temp which is what you want.

I’m team caramelized onion. They’re delicious and other than breakfast cereal I can’t think of many things that aren’t improved with the addition of caramelized onion.

And that butter.... damn. It should come with a NC-17 label.


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