Grilled Summer Sausage Salad Recipes

GRILLED SUMMER SAUSAGE SLIDERS

Steps:

• In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.
• Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.
• Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.
• Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.

GRILLED SAUSAGE WITH PEPPERS, ONIONS, CORN AND TOMATO SALAD

Steps:

• Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread.