Recipe courtesy of Ali Clarke

Grilled Bratwurst with Rosemary-Lemon Cannellini Beans and Grilled Bread

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Beans and sausage are a classic combination that I typically have during the winter months. But I wanted to find a way to serve up a lighter version that can be made on a grill during the summer. The grilled bratwurst pairs perfectly with cannellini beans cooked with red onion, rosemary and fresh lemon juice and zest. I serve this dish simply with some grilled bread rubbed with garlic for the perfect summertime meal.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Preheat one side of a charcoal or gas grill over medium heat and leave the other side off.
  2. Set a small (1 1/2-quart) saucepan on the direct heat (hot) side of the grill. Add 2 tablespoons oil and heat about 1 minute. Add the onion and season with a pinch of salt. Cook the onion until they softened and begin to brown, about 5 minutes. Stir in the minced garlic, rosemary and chile paste and cook until very fragrant, about 1 minute. 
  3. Stir in the beans, season with salt, and pour in the broth and lemon juice. Allow the mixture to come to a bare simmer, then move it to the indirect heat (cool) side of the grill. Cook the beans over indirect heat, stirring occasionally, until the broth is reduced to 1/4 to 1/3 cup, about 20 minutes.
  4. Lightly grease the bratwurst with 1 tablespoon olive oil. Place the sausages on the direct heat side of the grill and cook until deep grill marks appear on both sides, 2 to 3 minutes per side. Move the sausages over to the indirect heat side of the grill. (It’s okay if the beans need to move closer to the direct heat side, just stir more often and remove once the broth is reduced.) Continue grilling the sausages over indirect heat until cooked through, 12 to 14 minutes. Remove the sausages from the grill and let rest about 5 minutes. 
  5. Lightly brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill the bread over direct heat until crispy and charred in spots, 1 to 2 minutes per side. Remove and immediately rub with the whole garlic clove and season with salt. 
  6. When the beans have finished cooking, stir in the lemon zest, parsley and salt to taste. Transfer to a serving bowl and garnish with a drizzle of olive oil and Parmesan. Top the beans with the grilled sausage and grilled bread. Serve immediately.  

Cook’s Note

The beans can also be made on the stovetop over medium heat, but the cooking time will be shorter since it will cook over direct heat. Cook the beans until the broth is reduced to 1/4 to 1/3 cup before removing from the heat. The beans can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve gently reheat on the grill or stovetop.

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