Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1410
- Total Fat
- 120
- Saturated Fat
- 22
- Carbohydrates
- 47
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 40
- Cholesterol
- 159
- Sodium
- 1874
- Total: 45 min
- Active: 20 min
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.