Grilled Spicy Sausage With Florida Sweet Potatoes And Peppers With Mustard Vinaigrette Food

MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

GRILLED SAUSAGE WITH SPICY SAUCE

Steps:

• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
• Serve this dish with Tangy Corn Relish.
• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.

GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD

Steps:

• Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
• Preheat grill or broiler.
• Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
• In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
• Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.

GRILLED SAUSAGES, PEPPERS AND ONIONS

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
• Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
• Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
• To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.