Sometimes I just crave grilled meat. Doesn't really matter what kind....I just want it. Food and Wine offered up the solution this past weekend. A sausage mixed grill. The best part is they provided a recipe to use the leftover (if you have any!) sausage in a completely different dish.
Sausage Mixed Grill
1 pound Conecuh County Hickory Smoked Sausage, sliced diagonally about 4 inch lengths
8 bratwursts
4 hot or sweet Italian sausages
1/2 pound Andouille sausage
Multi colored bell peppers
1 medium head radicchio or red cabbage, cut into wedges
Olive oil for brushing
salt and freshly ground black pepper
Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers. Using a pair makes it much easier to turn.
Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season with salt and pepper.
Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season with salt and pepper.
Grilled the sausages over moderate heat, turning, until cooked through. Grill the peppers turning, until lightly charred. Grill the radicchio until crisp, about 2 minutes per side.
Vinaigrette:
2 garlic cloves, minced
1 1/2 t. chopped thyme
3 T. balsamic vinegar
5 T. extra virgin olive oil
salt and freshly ground black pepper
In a bowl, combine garlic, thyme, vinegar and olive oil. Season with salt and pepper. Drizzle the vinaigrette over the sausages, peppers and radicchio.
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