Total Time: 20 minutes
3 large shallots, peeled and sliced
1/2 cup full-flavoured red wine
A splash of Balsamic vinegar
1 teaspoon of cane sugar
The Horseradish Dressing:
1/2 cup sour cream
1/2 cup good quality mayonnaise
1 teaspoon of Dijon mustard
2 tablespoons of fresh grated horseradish
8 long Bavarian white sausages
Fresh yeast rolls (Get inspired by David’s New England Hot Dog Buns here)
The Red Wine Caramelized Shallots
First, add shallots in a medium pan on high heat. Sprinkle with olive oil. Sauté for about 2-3 minutes until the the onion is golden brown and softened.
Next, baste them with red wine. Reduce.
Season with salt and lower the heat to medium. Let it sweat for about 3 more minutes.
Finish with Balsamic vinegar and cane sugar. Stir until you have a nice sticky texture. Taste and set aside in a small serving bowl.
Meanwhile, in the same pan heat up the sausages and roast them nicely for a couple of minutes from each side until golden and baked through. Once they are done, halve the breads and grill these for about a minute as well. Yummy!
The Horseradish dressing
In a small serving bowl place all the ingredients: sour cream, mayo, mustard and horseradish. Mix until smooth and taste.
Take each bread and put a generous layer of the dressing in the middle.
Layer with shallots and sausages. Serve with a cold beer or a glass of red wine. Bon Appetit!
Makes 3 serves.