Caramelized Onion and Cheese Sausage Buns
with Creamy Summer Slaw with Corn- Blé
- Orge
- Sulfites
- Lait
- Oeuf
- Noix
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Moutarde
- Blé
- Oeuf
- Poisson
- Lait
- Sulfites
- Triticale
- Arachides
Aromatic sausage topped with caramelized onions and melty cheddar cheese is nestled in a soft bun, served with creamy slaw and roasted herb buttered corn on the cob. It’s a balanced meal of sweet, savoury, and tangy flavours that’s ideal for picnics or casual get-togethers.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
1 pièce(s)
Oignon rouge
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Noix, Sésame, Soya, Moutarde, Blé, Oeuf, Poisson, Lait)
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
170 g
Mélange pour salade de chou
2 cs
Vinaigrette ranch
(Contient: Lait, Oeuf Peut contenir : Noix, Sésame, Soya, Moutarde, Blé, Poisson, Sulfites)
2 pièce(s)
Épi de maïs
7 g
Persil
4 g
Sel d’ail
(Peut contenir : Noix, Sésame, Soya, Moutarde, Blé, Lait, Sulfites, Triticale, Arachides)
Pas inclus dans votre livraison
½ cc
Sucre*
½ cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- Peel, then cut onion in 1/4-inch pieces.
- Roughly chop parsley.
- Halve buns.
- To a small bowl, add 2 tbsp (4 tbsp) room temperature butter, 1/2 tsp (1 tsp) garlic salt , half the parsley and pepper, then stir to combine.
- Wrap each cob in foil, divide garlic-butter between cobs, then close the foil.
- Place covered cobs on an unlined baking sheet, then roast in oven until tender, 20-30 min.
- Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt.
- Cook, stirring occasionally, until onions are dark golden, 3-4 min.
- Remove the pan from the heat, and stir in 1 tbsp (2 tbsp) vinegar.
- Transfer to a small bowl.
- To the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then sausage to the same pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Halve rolls.
- Arrange on an parchment-lined baking sheet, cut-side up.
- Divide cheese over top.
- Toast rolls in the top of the oven until golden-brown and cheese is melted, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Add coleslaw, remaining parsley and ranch to a medium bowl, then toss to combine. Season with salt and pepper, to taste.
- Divide sausage and onions between buns.
- Divide sausage buns and coleslaw between plates.
