Grilled Sausage & Broccoli

Grilled Sausage & Broccoli

Recipe by Top Chef winner Chef Hosea

Image created by IG user @honest_avocado


    Ingredients

    • 4 Links of either Classic Bratwurst, Spicy Andouille or Hardwood Smoked Teton Waters Ranch Sausage
    • 2 big heads of broccoli
    • Half red onion
    • ¼ c white wine vinegar
    • 1 tbsp Dijon mustard
    • 1 clove minced garlic
    • ½ c Olive oil
    • ½ teaspoon honey or 1 tsp sugar
    • Salt
    • Pepper

    Directions

    Vinaigrette

    In a small bowl add Dijon mustard. Add minced garlic, honey (or sugar), vinegar, salt and pepper to taste. Set aside. 

     

    Grilled Sausage & Veggies

    1. Get your grill pre-heated – if it is a gas grill this will take about 20 minutes with the cover down on high. 
    2. Clean broccoli and cut off the stem leaving ~ 2 inches of the stem. 
    3. Split broccoli in half lengthwise creating a flat face out of the floret. Trim any excess leaves. (Save the scrap for broccoli soup or stir fry later!)
    4. Bring a deep pot of very salted water, and set up a separate bowl with ice water. 
    5. Place broccoli in the boiling water in batches for three minutes.
    6. Once the three minutes is up, transfer the broccoli to the ice water making sure it's fully submerged. 
    7. Once all of the broccoli is blanched let it sit in the ice water for as long as possible (30 min. is ideal.) Finally strain and pat dry. 
    8. Meanwhile, slice red onion into large crosswise into thick ring cuts. 
    9. Dress broccoli and onion with a little neutral oil (canola, canola olive blend, grapeseed oil), plus salt, and pepper. 
    10. Grill the broccoli and onion for 4 min each side or to desired level of char. 
    11. Lightly prick sausages with a tooth pick or fork so they don’t burst from cooking
    12. Grill the sausage until cooked through
    13. Remove everything from the grill to a cutting board. Slice up the sausage, and vegetables in to bite size pieces.
    14. Place sausage and veggie mixture into the bowl of vinaigrette and toss together. 
    15. Optional, serve over rice, quinoa or fresh greens.