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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
- Total Time:
- 45 min
- Prep:
- 20 min |
- Inactive Prep:
- 15 min |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
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
- 2 Florida bell peppers, sliced
- 1/2 cup scallions, sliced
- 1/4 cup fresh Florida parsley, finely chopped
- Assorted fresh herbs, for garnish
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.
NotesThis 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.