Have you got your grill set up yet?
I know it’s not quite summer, but where I live grilling season has started. That means when I have a casual get-together with friends (which we do a couple of times a week) I will be cooking outside more often than not.
It’s nice to sit out by the pool and eat something in a casual setting that is delicious and hot off the grill.
But just because you are eating outside and cooking on the grill doesn’t mean you can’t get a little creative. Because as much as I like grilled foods, they tend to look a little boring on the plate sometimes. Those char-marks are great. But grilling in general tends to produce foods (even most veggies) that are, well, brown. I needed something pretty on the plate too.
So I decided to do a pesto with these grilled sausages. An arugula pesto. Grilled Sausages with Arugula Pesto
Click For More On Edmeades ZinfandelThese sausages are quite a treat. In fact this whole recipe was adapted to go with these Thomasville Italian sausages as an answer to their recent Create Your Own ____Ville challenge. Mine is called Pestoville.
I used both sweet and spicy Italian sausages. These sausages are well-spiced and a great contrast to each other. So I wanted to choose a pesto that would highlight the best qualities in each style of sausage. I am going to cook these on the grill. But I am going to use a fry-pan on the grill for the first part of the cooking. I like to prick a small hole in the sausages before I cook them. By using a pan they will cook in their own juices for a bit. Making for a crisp and shiny skin. Then once cooked through, I will transfer them directly to the grate of the grill. Some fat will ooze out causing flames that will lick these sausages to complettion. It’s a little trick I like to use to keep the sausages from drying out on the grill.
The arugula pesto was actually a very easy choice. Arugula, with its peppery notes, and nutty Parmesan cheese are perfect together. Just bold enough to stand up to these sausages. The sweet sausages have notes of anise and the hot sausages have just enough spicy heat to pair well with the big bold tastes in my pesto.
And of course the bright green does dress-up these sausages and make them arrive at the party looking like a movie-star.
I am going to serve these sausages with two other treats straight from the grill. Grilled red peppers and grilled rustic bread slices slathered in garlic and olive oil.
The peppers compliment the sausages and we’ll need that crunchy bread to make sure we get every bit of that tasty pesto off the plate and in our mouths.
A big manly meal like this calls for a big bold wine. My brother Grant (Sip, I’m Sup) has chosen a California Zin. Is there really any other kind?
Grilled Sausages with Arugula Pesto
Serves 4
1 bunch arugula (about 4 ounces), stems trimmed, washed
1/4 cup Italian parsley, leaves only
5 cloves garlic, peeled and smashed
1 cup freshly grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
8 assorted Italian pork sausages (about 1 pound), both hot and sweet varieties
Pesto: This can be done up to a week in advance. Hold the pesto in the refrigerator until ready to use it. Place the arugula, parsley and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides if necessary. Add cheese, salt, pepper, and olive oil, and puree until smooth and well combined.
Sausages: Heat grill to medium-high heat. Prick sausages with fork to allow excess fat to drip. you may start the sausages in a fry pan. I do.Then move them to the flames to finish. Grill until cooked barely through, about 6–8 minutes. Serve the pesto with the grilled sausages.
SERIOUS FUN FOOD
Greg Henry
SippitySup
NOTE: This recipe was adapted from Martha Stewart Living Magazine
tried this tonight and it was fabulous.
Thank you for sharing. … 🙂
Tried this last night. Delicious, and so easy.
I can’t believe how nice of a piece of wild salmon you had to start with was. Such great color. If the flavors can be paired in chili and chocolate, why not fish? Great stuff!
…I’ll have to get back to cooking it too. But first I need to investigate sustainable sources here — then I can start searing salmon, Sup-style.
Your photography is so alluring, esp. the dark red raw salmon! I’m glad ethical seafood consumption is becoming more of an issue for people.
The cinnamon/chili combo is one of my favorites, and I’ll often add a bit of scraped vanilla bean for a rich undertone — really brings out the fruitiness of the chili. What kind of cinnamon do you use?
Hi Greg — There’s a lot of misinformation out there about Teflon so I’m not surprised you are lacking trust. I’m a representative of DuPont, and hope you’ll let me share some information with you and your readers, so that everyone can make truly informed decisions. Regulatory agencies, consumer groups and health associations all have taken a close look at Teflon. This article highlights what they found — the bottom line being that you can use Teflon without worry.
http://www.consumerreports.org/cro/home-garden/kitchen/cookware-bakeware-cutlery/nonstick-pans‑6–07/overview/0607_pans_ov_1.htm
I’d truly be glad to share additional information about it if you are interested, and appreciate your consideration of this comment. Thanks! Cheers, Ross.
I’ll happily post (and read) the link! How in the world did you find me and my fleeting reference to teflon anyway?
Garam Masala would also work…I am hosting one of our wine groups in a month, and these flavors would work! I love this, and cannot wait to taste it…another brilliant Sippity Sup post!
I am always learning when I come visit the Sup. Thanks! I will have to figure out what type of salmon my local market has, I am not sure I remember. I am a big fan of salmon so I will have to try this, sounds awesome. I am always interested in new salmon recipes.
And oh yeah, chili and cinnamon sounds like a perfect pairing for a random grilled cheese! Ha.
please yes. Grilled cheese with cinnamon and chili powder and just the right rich cheese could be fab.… GREG
Love the Salmon!!!!!!!!
Thank you for posting this recipe!!
see you next post.
-Green
http://www.ahacook.com
I love to meet new people. I’ll run right over to ahacook right now. GREG
I have board rub ingredients in my cupboard. I never would have thought to put the two together. All that’s missing is the Salmon. I’ll definitely give this a try. It seems like one of those special occasion meals for some reason. Oh well, I’ll a special occasion out making it.
I love cooking salmon for my boys and wife.…I just don’t care for fish myself. I wouldn’t have thought of the cinnamon/chili mix but it makes sense when I think about it.
As far as the cooker that someone left behind, could you email me a picture? I can find out a lot about it, but it sounds like one of the original kamado cookers from the 70’s. They were made of clay and have the same basic design of modern kamados like the Big Green Egg; however, the materials limit it to temps of 300 and less to avoid cracking. Is the cooking diameter 18″ or so?
Once again you have made a beautiful, flavorful dish that I miss from the west coast. I looked forward to the few weeks the copper river salmon was in seaon each year, it was delicious!
I frequently use cinnamon and chile powder for rubs, it’s delicious!
I always snatch this salmon up when I see it.…GREG
Really that crispy skin makes the meal. Thanks for reminding people about non-stick pans. Oh but use grape seed oil. It takes the really high heat. Another winner using few ingredients which ends up being the best way to eat. Like decorating, editing out ingredients can make all the difference. You seem to get it “just right.” And, that photo makes the fish jump off the plate. So appetizing.
But I always forget to use it…GREG
The chili cinnamon spice rub sounds great! Your sauteed tilapia with lemon and jalapenos was another excellent recipe although my fish turned out looking nothing like your photos (although the flavors remained relatively intact). But this salmon is too good to pass up!
…as long as you don’t overcook you can’t go wrong. And the heat level is low to moderate. I know you’ll love it! GREG