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Recipe Thursday-Grilled Mushrooms and Nick’s Sausages with Pimentón Vinaigrette

Posted on July 2nd, 2015 | Posted in Grilling, Main Course, Recipes

Nicks Sausage (1 of 1)

Recipe not pictured

It’s grilling season and what better way to enjoy dinner than outside with this smoky dish. It is simple, fast and a well balanced dish of veggies, carbs and meats. Nick’s Fine Specialty Sausage makes this dish “The Best of the Best” with their 4oz Chorizo and Mild Italian Sausage Links. We carry their full line of sausage that features specialty sausage, breakfast sausage, Italian sausage and sausage crumbles.

Ingredients
Yield 6 Servings
2 pounds mixed wild mushrooms, portabella caps, crimini, shiitake, oyster mushrooms (02628, 3#) cut into large pieces
Kosher salt (CQS030, 3#, Diamond Crystal)
Pepper (CQP064, GAL)
1 1/2 pounds mixed sausages, Nick’s Hot Chorizo (HTF3568, 2/5#) and Nick’s Mild Italian Sausage (HTF6614, 2/5#)
3 tablespoons sherry vinegar (CWVE430, 4/5LTR)
3 garlic cloves, minced (03016, 5#)
1 1/2 teaspoons pimentón (CQP013, GAL)
4 ounces baby arugula (4 cups) (03491, 3#)
Crusty bread, for serving (991745, 10/1#, Flowers)

Method
Preheat a griddle or 2 large cast-iron skillets and lightly brush with olive oil. In a large bowl, toss the mushrooms with 
3 tablespoons of the olive oil and season with salt and pepper. Cook the mushrooms and sausages on the griddle over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes for the mushrooms and 10 to 15 minutes for the sausages.

Meanwhile, in a small bowl, whisk the remaining 1/2 cup of olive oil with the vinegar, garlic and pimentón. Season the 
vinaigrette with salt and pepper.

Transfer the cooked mushrooms to the large bowl. Add the frisée and 1/4 cup of the pimentón vinaigrette and toss to coat. Mound the salad on a platter, arrange the sausages alongside and spoon 1/4 cup of the vinaigrette on top. Serve with crusty bread, passing the remaining vinaigrette at the table.

MAKE AHEAD

The pimentón vinaigrette can be refrigerated overnight.

Recipe from FoodandWine.com

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