British Grilled Cumberland Sausages with Red Onion Relish

Name: British Grilled Cumberland Sausages with Red Onion Relish
Prep time: PT10MM
Cook time: PT20MM
Total time: PT30MM
Yield: 4
Cuisine: British
Ingredients: Arteflame Grill; 6 Cumberland sausages; 2 large red onions, thinly sliced; 2 tbsp butter; 1 tbsp brown sugar; 2 tbsp balsamic vinegar; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp wholegrain mustard; 1 tbsp Worcestershire sauce; Fresh thyme (optional, for garnish)

Introduction

Juicy Cumberland sausages grilled to perfection on the Arteflame, complemented by a sweet and tangy red onion relish. The high-temperature center grill grate sears the sausages perfectly, locking in the juices, while the flat cooktop griddle gently caramelizes the onions. This dish combines classic British flavors with the unmatched heat control of the Arteflame grill.

Ingredients

6 Cumberland sausages
2 large red onions, thinly sliced
2 tbsp butter
1 tbsp brown sugar
2 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
Fresh thyme (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

Pour some vegetable oil onto three paper napkins.
Place the napkins in the grill and stack firewood on top.
Light the napkins and let the fire develop.
Wait around 20 minutes until the grill is ready for cooking.

Step 2: Start cooking the red onion relish

On the Arteflame flat top griddle, melt the butter near the center where it’s hottest.
Add the sliced red onions and stir frequently.
Sprinkle with salt, black pepper, and brown sugar.
Cook until onions become soft and caramelized, moving them outward to avoid burning.

Step 3: Sear the sausages

Place the Cumberland sausages on the center grill grate to sear at 1,000°F.
Cook for about 1-2 minutes on each side until beautifully caramelized.

Step 4: Finish cooking on the flat cooktop

Move the seared sausages to the flat griddle cooktop.
Let them cook slowly, turning occasionally.
Ensure they reach an internal temperature of 160°F.

Step 5: Complete the relish

Once the onions are caramelized, add balsamic vinegar, Worcestershire sauce, and wholegrain mustard.
Mix well and let simmer for another 2-3 minutes, allowing the flavors to develop.

Step 6: Serve and enjoy

Remove the sausages when the internal temperature is 145°F (they will rise to 160°F as they rest).
Plate the sausages with a generous portion of red onion relish.
Garnish with fresh thyme if desired.

Tips

Move the sausages around the griddle to control cooking speed based on heat zones.
Use high-quality Cumberland sausages for authentic British flavor.
Melt butter on the griddle before adding the onions to prevent sticking.

Variations

Spicy Twist: Add chili flakes to the onions for a spicy kick.
Maple Glaze: Substitute brown sugar with maple syrup for a deeper sweetness.
Apple Infused: Add thinly sliced apples to the onions while caramelizing.
Beer Braised: Pour a splash of stout beer over the onions near the end for extra depth.
Herb-Infused: Sprinkle chopped rosemary or sage over the sausages for added aromatics.

Conclusion

Perfectly grilled Cumberland sausages with caramelized red onion relish make for a satisfying British-inspired meal. The Arteflame grill ensures a steakhouse-quality sear while keeping the meat juicy. Serve this dish straight from the grill and impress your guests with its bold, delicious flavors.