Sunday, January 9, 2011

Sausage Mixed Grill with Balsamic Vinaigrette

Nothing says "paleo" like a big plate of meat. Here, I've grilled a variety of sausages. You can use whatever varieties you'd like, I just try to buy the sausage with the fewest ingredients...all of which you can recognize as real food. Try to select different flavors. I served the with sauerkraut grilled onions. A very cavemanly meal for sure!

Serves 4.

roasted red bell pepper and garlic turkey sausage (Ferndale Market,
natural casing cooked bratwurst (Boars Head)
seasoned pork sausage links (Wallace Farms)
2 garlic cloves, minced
1 1/2 tsp chopped thyme
3 Tbsp balsamic vinegar
5 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper


  1. Preheat grill to medium heat.
  2. Poke sausages all over with a knife. Thread each type of sausage onto skewers. Brush the sausages with olive oil and season with salt and pepper.
  3. Grill the sausages, turning, until cooked through. (approximately 10 minutes for the pork sausages, 12 minutes for the bratwurst, and 25 minutes for the Italian sausages)
  4. While sausages are cooking, combine garlic, thyme, vinegar, and oil in a bowl. Season with salt and pepper.
  5. Drizzle the vinaigrette over the cooked sausages and serve with sauerkraut grilled onions or your favorite veggie side.

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