E3

By The Canadian Press

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Give grilled sausages some zing with this whisky-based glaze and mustard dipping sauce.

Glazed grilled sausages

Ingredients

125 ml (1/2 cup) rye whisky

125 ml (1/2 cup) grated cooking onion

1 clove garlic, minced

75 ml (1/3 cup) packed dark brown sugar

30 ml (2 tbsp) yellow mustard

4 dashes hot pepper sauce, or to taste

1 ml (1/4 tsp) ground black pepper

6 beef or your favourite pork sausages

Method

In a small saucepan, combine whisky, onion, garlic, sugar, mustard, hot pepper sauce and pepper. Bring to a boil; reduce heat and simmer over medium heat until reduced by half and thickened.

Preheat grill to medium-high. Pierce or slash sausages and place on grill.

Grill, turning frequently, until well browned and fully cooked, 15 to 20 minutes.

Brush with glaze 2 to 3 times during last 5 minutes of grilling.

Serve with mustard dipping sauce (recipe follows).

Makes 250 ml (1 cup), enough for 6 sausages.

Mustard dipping sauce

Ingredients

250 ml (1 cup) yellow mustard

10 ml (2 tsp) rye whisky

5 dashes hot pepper sauce, or to taste

Pinch ground black pepper

Method

In a small bowl, combine mustard, whisky, hot pepper sauce and pepper.

Serve with sausages.

Makes 250 ml (1 cup).