SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
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
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.
GRILLED LAMB SAUSAGE WITH GOAT CHEESE, HEIRLOOM TOMATOES, OLIVES AND HERBS
Steps:
- For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
- For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.
GRILLED SPICY SAUSAGES WITH ONION MARMALADE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
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.
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI
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
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
SPICY LAMB WITH ZUCCHINI AND SPICY YOGURT SAUCE
A really basic and savory recipe that makes good use of fresh summer zucchini. Lamb naturally tastes great with garlic and onion, while the zucchini and cayenne pepper add a fresh kick. The spicy yogurt is like a cool relief over top, and not too spicy to overwhelm.
Provided by Chef Acosta
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the sauce a day ahead, or at the least, a few hours ahead to allow the flavors to properly meld together.
- Add all the ingredients for the sauce into a food processor and mix until well blended. If you don't have a food processor, just chop as finely as you can. Place in a sealed container in your refrigerator.
- In a large saucepan over medium heat, saute the zucchini and garlic in the olive oil.
- In a cast iron pan, cook the lamb with the onions until the lamb is brown and the onions are soft.
- Add the zucchini and garlic to the lamb, mix well.
- Serve with the Spicy Yogurt Sauce over top. You can also serve it on rice, if you like.
Nutrition Facts : Calories 294.6, Fat 21.8, SaturatedFat 9, Cholesterol 60.5, Sodium 369.6, Carbohydrate 9.8, Fiber 2.2, Sugar 5.2, Protein 16
GRILLED CUMIN LAMB WITH SPICY ONIONS
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
- Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
- Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
- In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
- Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
- Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
- Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram
PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS
Categories Fruit Juice Fruit Onion Brunch Quick & Easy Apple Sausage Fall Pan-Fry Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.
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