Barbecued Irish Sausages With Tomato Relish Recipes

SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH

Steps:

• For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
• Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
• For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
• Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
• To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.

BARBECUED IRISH SAUSAGES WITH TOMATO RELISH

Steps:

• To prepare sausages:.
• Simmer the sausages for 2- 3 mins in boiling water, well in advance of the barbecue, this will get rid of excess fat and reduce flare-ups.
• Tomato Relish:.
• Simmer all the ingredients over a low heat for 20 - 30 mins., stirring on occasion. Season to taste.
• To Barbecue:.
• Grill the sausage for 5 - 6 mins each side and serve with the relish.

WHITE BEAN PATE WITH TOMATO RELISH

Steps:

• Stir ingredients for tomato relish together.
• Season with pepper, stir occasionally.
• In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
• Whirl til smooth.
• Spoon bean pate into serving crock, or serve pate on toasts with relish.

GRILLED SAUSAGES WITH CHARRED TOMATO RELISH

Steps:

• Grill chiles and tomatoes directly on grates set over a campfire or on a medium-high grill, turning, until charred and softened, about 10 minutes. Transfer to a plate. Reserve tomatoes and 1 jalapeno for relish. (Reserve 2 jalapenos for a spicier relish.)
• Grill sausages directly on grates, turning, until cooked through, 12 to 15 minutes.
• Meanwhile, chop charred tomatoes and reserved jalapeno; transfer to a bowl. Stir in garlic, vinegar, and sugar. Season with salt and pepper. Serve chiles and sausages with charred tomato relish, sandwiched with skillet breads.