Grilled Lyoner

Ingredients for 2 servings:

• 1 ring/s of meat sausage (Lyoner)
• 3 large onions
• Maggi
• Paprika powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Saarland Schwenker recipe with onions, a hearty affair

Fire up a Schwenker (swivel grill) or preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the Lyoner sausages in half. Make cuts about 1 centimeter apart in each half, but do not cut through; the sausage should remain in one piece and fan out. Peel the onions, halve them, and cut them into thin slices. Spread a piece of aluminum foil in front of you and place each sausage half in the center, forming small semicircles so that the sausages fan out slightly. Carefully pull the individual sausage wings (fans) apart and season generously with paprika (making sure to dust both adjacent inner surfaces). Then squeeze as many onion rings as possible into the gaps and place the remaining onions on the aluminum foil in the “inner courtyard” of the Lyoner crown (i.e., inside the semicircle). If desired, you can also dust them with paprika. Finally, baste the sausage, any attached onions, and any exposed onions with a generous amount of Maggi. Fold the aluminum foil over the sausage and wrap it tightly so that everything is “seamed.” Then place the Lyoner sausage package, seam-down, on another piece of aluminum foil, wrap it tightly again, and press down firmly. Place the Lyoner sausage packages on the rotisserie or the top oven rack (the second tray from the top also works, just make sure it’s as close to the heat source as possible) and grill for 30 minutes. Turn it over halfway through. The sausage package is ready when the onions are soft and cooked and the sausage skin is nice and crispy. Depending on your taste, you can eat the skin or peel it off before eating—everyone should decide for themselves and only do this after cooking, otherwise the sausage would be too dry. To test whether the onions are cooked through, simply carefully open a package (it will ooze, meaning the Maggi grilling liquid and vegetable juice mix may leak out when opened) and look inside. If necessary, re-wrap and return to the grill for another 5-15 minutes, turning once more. The aluminum foil may become scorched, i.e., charred and blackened – a good sign. Serve with a cold Pilsner and a side dish of potato salad or mashed potatoes with a fried egg. Alternatively, a large green salad or pasta salad. Basically anything you would serve with grilled food. Mustard, a tasty onion and garlic dip, or both, is a must. It’s quick and easy to do by simply serving fresh baguette and butter – or, if the grill is still hot, make a quick Maggi bread: Drizzle slices of bread with Maggi and toss them over the fire until they are nice and crispy. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. If you use lemon juice and salt, this is recommended for health reasons. In this recipe, you should first wrap it in baking paper and then in aluminum foil.