Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette

Recipe courtesy of Chef Justin P. Timineri, Executive Chef, Culinary Ambassador, Florida Department of Agriculture
Show: Emeril's Florida Episode: Florida Agriculture
TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

MUSTARD VINAIGRETTE:
  • 1/2 cup good-quality light vinegar
  • 1 tablespoon Florida honey
  • 1 tablespoon spicy mustard
  • Several splashes Florida hot sauce
    SAUSAGE, PEPPERS AND SWEET POTATOES:
    • 2 large Florida potatoes, cut into 3/4-inch slices
    • 2 large Florida sweet potatoes, cut into 3/4-inch slices
    • 2 pounds spicy smoked cooked sausage, cut into 2-inch pieces
    • 2 tablespoons vegetable oil
    • 1 tablespoon grill seasoning
    • 2 Florida bell peppers, sliced
    • 1/2 cup scallions, sliced
    • 1/4 cup fresh Florida parsley, finely chopped
    • Assorted fresh herbs, for garnish
    recipe tools

    Directions

    For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper.

    For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill.

    Preheat a char-grill to medium-high heat

    Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes.

    Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side.

    To serve, garnish with scallions, parsley and fresh herbs. Serve warm.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    Explore More On

    All Topics

    more from this episode

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Cheap Eats

    Get Cooking Channel on your TV.