Spicy Lamb Sausage With Grilled Onions And Zucchini Food

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GRILLED SPICY SAUSAGES WITH ONION MARMALADE



Grilled Spicy Sausages with Onion Marmalade image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
2 cups thinly sliced yellow onion (about 2 small onions)
3 tablespoons brown sugar
1/2 teaspoon dried chile flakes
1/4 cup apple cider vinegar
Salt and freshly ground black pepper
4 fresh spicy Italian sausages
Extra-virgin olive oil, for brushing
1 baguette, quartered and sliced lengthwise
4 teaspoons Dijon mustard
Tomato Chutney, recipe follows
Ice cubes
1 1/2 pounds Roma tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon ground cumin
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon herbs de Provence
Salt and freshly ground black pepper

Steps:

  • For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and chile flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool.
  • For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney.
  • Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly.
  • Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings.

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI



Spicy Lamb Sausage With Grilled Onions and Zucchini image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

  • To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
  • To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
  • Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
  • Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI



Evelyn's Spicy Italian Sausage and Zucchini image

Spicy Italian sausage and zucchini slow cooked in tomato sauce.

Provided by Genelle Mangine Marsh

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

5 (3.5 ounce) links hot Italian sausage links
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon salt
ground black pepper to taste
2 (14.5 ounce) cans crushed tomatoes
2 zucchinis, sliced

Steps:

  • Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
  • Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 3.9 g, Sodium 789.7 mg, Sugar 1.5 g

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