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

Recipe courtesy 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
  • 4 cloves garlic, finely chopped
  • Juice of 1/2 lemon
  • 1 cup vegetable oil
  • Sea salt and freshly ground black pepper
    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
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    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.

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    • on January 28, 2013

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      It was good see local food done right outdoor. Only wish I at the Adams Ranch in Fort Pierce, FL to savor it.

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