Sausages with Vegetables and Herbs
Sausages with Vegetables and Herbs
Don’t we all wish for recipes like this, something quick and gorgeous, a little wild and lively, that goes together in no time at all?! I know I do, and this is what I turn to. It’s so easy, so pretty, and so seasonally perfect because it takes best advantage of the lively vegetables of summer’s end. I make sure to always have rose chilling, and it goes perfectly with this dish.
Sausages with Vegetables and Herbs
Sausages with Vegetables and Herbs
Don’t we all wish for recipes like this, something quick and gorgeous, a little wild and lively, that goes together in no time at all?! I know I do, and this is what I turn to. It’s so easy, so pretty, and so seasonally perfect because it takes best advantage of the lively vegetables of summer’s end. I make sure to always have rose chilling, and it goes perfectly with this dish.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 8ounces sausage linkseach weighing a generous 3(95g), at room temperature
  • 1tablespoon (generous) olive oil
  • 1pound onionscut in ½-inch pieces, 500g
  • 2medium red bell peppersseeds and pith removed, cut into ½-inch pieces, about 7 ounces; 210g
  • 4large cloves garliccut into thick matchsticks
  • 15stems fresh thyme
  • 1teaspoon fennel seeds
  • 1pound multi-hued cherry tomatoestrimmed and cut in half
  • 1/2cup basil leaves
Instructions
  1. Light a good-sized fire in the barbecue. When the coals are red and dusted with ash, spread them in a tight, single layer leaving a perimeter of grill with no coals under it; they need to emit concentrated heat. Set the grill over the coals. Set the plancha or a large cast-iron skillet on the grill.
  2. Rub the sausages lightly with about 1 teaspoon of the oil.
  3. When the plancha is hot, pour the remaining oil on it. When the oil is hot – it will be almost instantly – place the onions and the bell pepper on it, stir, season with salt and pepper and cook until the onions are turning deep golden at the edges, and the peppers are getting black spots on them, about 7 minutes.
  4. Simultaneously, place the sausage links on the grill around the plancha and cook, turning once or twice, until they are golden all over, which will take about 7 minutes too.
  5. Add the garlic to the vegetables, stir, then cover the barbecue. After 3 minutes, stir the vegetables and turn the sausage, and peel the leaves off the thyme right over the vegetables. Add the fennel too, stir, and continue cooking until the vegetables are nearly tender through, stirring them, for about 4 minutes.
  6. Add the cherry tomatoes to the vegetables stir, season with a bit of salt and more pepper. Tear the basil leaves over the mixture, cover the barbecue and cook just until the cherry tomatoes are softened, which will take about 3 to 5 minutes.
  7. Transfer the vegetables to a large platter. Arrange the sausages around the vegetables, garnish with basil sprigs and serve immediately.
Recipe Notes

ASTUCES: If you don’t have a plancha, you can cook the vegetables in a cast-iron skillet, and the sausages right on the grill. I suggest using Aidells sausages www.aidells.com or any artisanally made sausages that contain real ingredients. SPECIAL EQUIPMENT: plancha or cast-iron skillet, long tongs, gloves, metal spatula