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Nov 2, 2011

Sausage Salad with ArugulaRecipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

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Grocery List

Fresh Produce

  • 4 oz baby arugula
  • 1 oz fresh basil
  • 3 ear fresh corn, in husks
  • 4 garlic cloves
  • 1 red bell peppers
  • 2 tomatoes
  • 1 yellow onions

Meat / Poultry / Seafood

  • 6 oz andouille sausages

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Condiments

  • 0.25 cup white wine vinegar

Other

  • 2 fl oz chicken broth

Ingredients


  • 3 ears fresh corn, in their husks

  • 3 tablespoons extra-virgin olive oil
  • ⅓ pound andouille sausage, cut crosswise into ⅛-inch slices
  • ½ cup finely chopped yellow onion
  • ¾ cup finely chopped red bell pepper
  • 2 teaspoons minced garlic

  • ¾ cup seeded, finely chopped tomato
  • ¼ cup white wine vinegar
  • ¼ cup chicken broth, hot
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup loosely packed fresh basil leaves, cut into ribbons

  • 1½ cups tightly packed baby arugula

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. In a medium sauté pan over medium heat, warm the oil. Add the sausage and cook for 5 minutes, turning occasionally. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the pepper is tender, 7 to 8 minutes. Remove from the heat and set aside.
  3. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until the kernels are tender, 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Add the kernels to the sausage mixture.

  4. Just before serving, add the tomatoes, vinegar, chicken broth, salt, pepper, and basil to the andouille mixture. Stir gently to mix.
  5. Arrange the arugula on a platter, spoon the warm salad on top, and serve immediately.

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