Grilled Sausages With Figs And Mixed Greens Recipes

GRILLED SAUSAGES WITH FIGS AND MIXED GREENS

Steps:

• Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.

MIXED GRILLED SAUSAGE

Steps:

• Heat grill to medium-high heat.
• Fold double layer of heavy-duty foil over bottom and up sides of inverted 9-inch square pan. Remove pan. Turn foil pan over; place on grill grate.
• Add butter to foil pan; grill until butter is melted. Add vegetables; stir until evenly coated with butter. Grill 10 min., stirring occasionally. Meanwhile, place sausages directly on grill grate. Grill 10 min., turning after 5 min.
• Add sausages and barbecue sauce to vegetables in pan; stir. Grill 5 to 10 min. or until heated through, stirring occasionally.

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

MIXED GREENS SALAD WITH FIGS AND HERBS

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
• Quarter figs vertically; cut quarters in 1/2, and then into slices.
• Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS

Steps:

• Preheat an outdoor grill for high heat.
• On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
• Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

GRILLED PORK SAUSAGES WITH SPICED FIGS

Steps:

• Stir first 5 ingredients in heavy medium saucepan. Let stand 30 minutes. Stir over low heat until sugar dissolves. Bring to boil; reduce heat to mediumlow and simmer until figs are softened and vinegar is slightly syrupy, about 45 minutes. Mix water and cornstarch in small bowl; stir into fig mixture. Boil and stir to thicken slightly, about 1 minute. Let stand 1 hour. DO AHEAD: Fig sauce can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium heat). Grill sausages until browned and cooked through, turning frequently, about 15 minutes. Remove from grill. Holding sausage with tongs, cut in half lengthwise. Repeat with remaining sausages. Grill sausages, cut side down, until browned, about 3 minutes.
• Place 1 sausage half on each plate. Divide figs among plates, about 3 per serving. Drizzle sauce over and serve.