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Recipe:Grilled Assorted Sausages with Two Sauces
- Prep time: 15 minutes
- Cook time: 10 minutes
These innovative sauces add new depths to an already-tasty dish. The Dark Ale Mustard and Pebra Sauce lift these Argentinan and Spanish sausages to new heights of flavor.
Ingredients
-
Sausage with Fine Herbs, thawed
QTY 1 lb.
-
Argentina Brand Longaniza Sausage, thawed
QTY 1 lb.
-
Spanish Brand Chistorra, thawed
QTY 1 lb.
-
WFF Rustic Baguettes
QTY 2
Dijon Mustard
QTY 1/3 Cup
Dark Ale
QTY ¼ Cup
Honey
QTY 2 Tbsp.
Cilantro, chopped
QTY ¼ Cup
Parsley, chopped
QTY ¼ Cup
Lime Juice
QTY 4 Tbsp.
Habanero Pepper
QTY ½
Garlic Cloves, chopped
QTY 2
Small Onion, finely chopped
QTY ½
Green Onion, finely chopped
QTY 2 Tbsp.
Tomato, finely diced
QTY ½
Olive Oil, as needed
QTY ¼ Cup
-
WFF Coarse Sea Salt, to taste
-
Freshly Ground WFF Black Peppercorns, to taste
Cooking
Directions
Prepare Pebre Sauce by mixing all ingredients in a bowl. Add enough water to barely cover, mix. Refrigerate for a few hours.
Prepare Dark Ale Mustard by mixing all ingredients in a bowl. Set aside until ready to serve.
Preheat grill to medium-high. Place sausages and grill for 10-15 minutes depending on thickness. Turning the sausages every 5 minutes for even cooking.*
Place on a cutting board and serve sliced as an appetizer with desired sauce and slices of rustic baguette. *USDA recommends cooking raw sausage to a minimum internal temperature of 160°F