Grilled Summer Sausage Salad Recipes

GRILLED SUMMER SAUSAGE SLIDERS

Steps:

• In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.
• Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.
• Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.
• Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.

GRILLED ITALIAN SAUSAGE WITH WARM PEPPER AND ONION SALAD

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
• Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
• While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
• Transfer vegetables to a platter and top with sausage.

GRILLED SAUSAGE WITH PEPPERS, ONIONS, CORN AND TOMATO SALAD

Steps:

• Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.