Grilled Sausages with Condiment Bar

Serves: 4

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PCC sausages are made for us by a local Seattle company, Mondo and Sons! They’re fat, juicy and filled with truly top-quality ingredients. Prior to grilling, I like to poach them gently to cook them through, and then finish them with a sizzle on the hot grill, surrounded by sweet onions, peppers and even grilled pickles! To top it off, set up a vibrant condiment bar so each guest can custom design their own creation.

Ingredients

Preparation

Combine 4 cups of water with 2 cups of wine or beer or simply use 6 cups of water. Bring it to a gentle simmer and add the sausages. Don’t prick or poke any holes in the sausages; you want to keep all those lovely flavors inside! Simmer for about 10 to 12 minutes or until the sausages are just cooked through (they should read 165° F in the center).

Preheat your outdoor grill to medium high. Place the poached sausages on the grill and cook for about 4 minutes, then flip them and cook another 4 minutes, or until they are sizzling and golden. While the sausages are cooking, brush the onions, sweet peppers and pickles with a little olive oil and season the onions and sweet peppers with salt and pepper. Distribute on the grill and cook for about 2 to 3 minutes on one side and flip to cook for a couple of minutes on the other side.

Pile the sausages with the onions, peppers and pickles on a platter and serve with fresh buns or wraps and a condiment bar of your favorite accompaniments.

Notes

Condiment bar suggestions

  • Firefly Kitchens Classic Kraut
  • Firefly Kitchens Cortido Kraut
  • Firefly Kitchens Ruby Red Kraut
  • A selection of mustards (spicy, coarse grind, honey mustard)
  • Sweet and dill pickle relish
  • Chutney
  • Grilled Cherry Pasilla Salsa
  • Crumbled feta cheese
  • Thinly sliced green onions
  • Chili
  • Grated cheddar or pepper jack cheese

Make it a meal

Round out your picnic with help from the PCC Deli.

salad
PCC California Potato Salad
salad
PCC Macaroni Salad
beans
PCC Red, White and Black Baked Beans

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired July 2, 2012.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: condiments, sausage

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