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Onions Stuffed with Spiced Sausage

The flavor profile created here by using a medley of ground spices is what makes these savory bundles so delicious. Granted, sausage in anything gets our attention, but when nestled into softened, mellow onions and mixed with rice and the aforementioned spices, something rather wonderful happens. Serve with a tossed green salad and dinner is done!

Onions Stuffed with Spiced Sausage

3 large Spanish onions
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. allspice
14 oz. sausage meat
3½ oz. rice (½ cup), cooked
2 tbs. chopped parsley
2 tbs. red wine vinegar
1 tbs. honey

Peel the onions and trim off the ends, leaving a bit of the root intact. Slice almost halfway through the center, but not all the way. Put the onions is a large pot and add enough water to cover them. Bring to the boil and simmer for 10-12 minutes, until the outer layers start to drift apart and are tender. Drain well. Scoop out all but the last outside 3-4 layers and place the onion halves in a baking dish. Chop the onion centers to make up 1 cup.

Heat the oven to 400°F. Heat a little oil in a skillet and add the spices for a minute, then add the sausage meat and the chopped onions. Season well and cook through. Stir in the rice and parsley.

Fill the onion halves. Mix together the vinegar and honey and drizzle over the onions. Bake for 30 minutes, or until the onions are tender and browned.


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