Grilled Sausages with Arugula Pesto

I like to use both sweet and spicy Italian sausages in this recipe. These sausages are well-spiced and a great contrast to each other. 

Grilled Sausages with Arugula Pesto 

Print This Recipe Total time Yield 4Published

serves 4


  • 1 bunch arugula (about 4 ounces), stems trimmed, washed
  • ¼ cup italian parsley, leaves only
  • 5 clove garlic cloves, peeled and crushed
  • 1 cup freshly grated parmesan cheese
  • 1½ teaspoon coarse salt
  • ½ slice freshly ground pepper
  • ½ pinch 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.