ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Sausages with Pickled Onions

Photo: Melanie Acevedo
Yield 30 servings
Tangy pickled onions make a great companion dish for sausages that are cooked on the grill.


  • 4 large red onions, peeled and thinly sliced
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin seeds
  • 8 garlic cloves, peeled and halved
  • 1 teaspoon kosher salt
  • 2 cups cider vinegar
  • Grated zest of 2 oranges
  • 6 12-ounce packages cooked sausages (pork, chicken, turkey, lamb, and/or vegetarian)
  • Assorted mustards

Nutrition Information

  • calcium 24 mg
  • calories 190
  • caloriesfromfat 1 %
  • carbohydrate 4 g
  • cholesterol 38 mg
  • fat 14 g
  • fiber 1 g
  • iron 2 mg
  • protein 11 mg
  • satfat 5 g
  • sodium 595 mg

How to Make It

  1. Drop the onions into lightly salted boiling water for 1 minute; drain. Place the onions in a bowl with the pepper, cumin, garlic, salt, vinegar, and orange zest; add just enough water to cover. Refrigerate until the onions are bright pink, about 3 hours. Drain before serving.

  2. Note: The sausages can be grilled or broiled earlier on the day of the party. Slice them into bite-size pieces (which makes knives unnecessary) and reheat them in foil in the oven before serving with the onions and an assortment of gutsy, grainy mustards.