Name: Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Mustard Vinaigrette:; 1/2 cup good-quality light vinegar; 1 tablespoon Florida honey; 1 tablespoon spicy mustard; Several splashes Florida hot sauce; 4 cloves garlic, finely chopped; Juice of 1/2 lemon; 1 cup vegetable oil; Sea salt and freshly ground black pepper; Sausage, Peppers and Sweet Potatoes:; 2 large Florida potatoes, cut into 3/4-inch slices; 2 large Florida sweet potatoes, cut into 3/4-inch slices; 2 pounds spicy smoked cooked sausage, cut into 2-inch pieces; 2 tablespoons vegetable oil; 1 tablespoon grill seasoning; 2 Florida bell peppers, sliced; 1/2 cup scallions, sliced; 1/4 cup fresh Florida parsley, finely chopped; Assorted fresh herbs, for garnish

Directions

For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper.
For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill.
Preheat a char-grill to medium-high heat
Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes.
Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side.
To serve, garnish with scallions, parsley and fresh herbs. Serve warm.

Recipe courtesy of Chef Justin P. Timineri, Executive Chef, Culinary Ambassador, Florida Department of Agriculture

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Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette

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