Since this blog was named after cured meats, I would be remiss to overlook all of the other tasty cured meats that are out there, namely bacon, ham, and sausage. As such, I’ve decided to institute Sausage Saturdays. Every Saturday I will post sausage recipes, except for the Saturdays where I inevitably forget. Oh, and my sister-in-law giggled at this idea… So if you have any issues with Sausage Saturdays, you may contact her at firstname.lastname@example.org. (Actually, I’m pretty happy she found it funny because sometimes my gutter gets lonely.) Alright, without further ado, here is the first recipe.
Sausage Veggie Grill
16 oz Italian Sausage, cut into ½ inch chunks
1 zucchini, cut into 1 inch slices
1 summer squash, cut into 1 inch slices
1 red pepper, sliced
1 medium onion, chopped large
1 cup sliced fresh mushrooms
¼ cup olive oil
1 TBSP oregano (dried)
1 TBSP parsley (dried)
1 tsp garlic salt
1 tsp paprika
In a large bowl, combine the first six ingredients. In a small bowl, combine the olive oil and spices. Pour over sausage mixture, and toss to coat. Divide between two pieces of heavy-duty foil. Fold foil around sausage mixture and seal tightly. Grill, covered over medium heat for 25-30 minutes or until meat is no longer pink and veggies are tender. Open foil carefully.
I was considering writing a Father’s Day post, but really what says “Happy Father’s Day!” like grilled meats? Happy Father’s Day to all the dads out there and enjoy!
*This can also be roasted, at 400 degrees Farenheit, for approximately the same amount of time.