Sizzling Grilled Sausages
Serves: 4
There’s just that certain something about being outside, with a hot barbecue and a cold beverage, that makes grilled sausages taste better! This recipe is for preparing fresh, uncooked sausages, specifically our delicious PCC sausages. They’re custom-made for us by local Seattle company Mondo & Sons! I prefer to gently poach the sausages before grilling them so they don’t split and flare up on the grill.
Ingredients
Preparation
NotesIngredients
- 4 to 6 cups water Add to list
- 2 cups wine or beer (optional) Add to list
- 4 PCC sausages (your favorite flavor) Add to list
- Various accompaniments (see Notes below for additional preparation ideas) Add to list
Preparation
Combine 4 cups of water with 2 cups of wine or beer or simply use 6 cups of water. Bring to a gentle simmer and add the sausages. Don’t prick or poke any holes in the sausage — 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. Serve with your favorite accompaniments.
Notes
ADDITIONAL PREPARATION IDEAS
- Create a fresh, colorful presentation by starting with PCC Lemon Pepper chicken sausages. Poach them in white wine and water, using the above directions, then grill them surrounded with rosemary sprigs for smoke and serve them in your favorite wrapper with Grilled Cherry-Pasilla Salsa. Top with a few green onions that you’ve thrown on the grill until they turn golden.
- For a rustic Tuscan country-style presentation, start with PCC Sundried Tomato and Basil chicken sausages. Poach them in red wine and water, using the above directions, grill until sizzling, and serve them in your favorite wrapper with artichoke tapenade, goat cheese, chopped kalamata olives and roasted peppers.
- Go big with the PCC Hot Italian pork sausages, Chicago-style. Poach them in beer and water, using the above directions and serve with 2 different mustards of your choice, sauerkraut, grilled pickles and grilled shallots.
To grill the pickles and shallots follow these directions: Cut the pickles lengthwise into 1/4-inch slices and throw on the grill, turning once, until they get some nice grill marks. For the shallots, peel and slice them. Brush with a little oil and grill on a vegetable grate, turning once, until golden. Sprinkle with a little salt.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired May 25, 2011.
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.
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