Sausage and Radicchio

The New York Times had a set of grilled recipes that looked right up our alley. Grilled Sausage, Grilled Radicchio and Grilled Garlic Bread. What could go wrong with that? One complete dinner all grilled on the Weber! Cathy decided to add Balsamic to the Radicchio, an inspired addition.

We purchased the Fennel Sausage at McCall’s. They have the best sausage! I recommend this as a fast, super easy, super tasty meal!

      

Grilled Sausages and Radicchio

New York Times

By MELISSA CLARK

TOTAL TIME

15 minutes

INGREDIENTS

2 large heads radicchio, about 10 ounces each

3 to 4 tablespoon extra-virgin olive oil, more to taste

1/4 teaspoon salt, more to taste

2 pounds sweet or hot Italian sausages

1 lemon, halved

Basil leaves, for servingPREPARATION

1.     Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.

2.     Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.

3.     When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.

4.     Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.

YIELD

4 servings

Grilled Garlic Bread with Basil and Parmesan

By MELISSA CLARK

New York Times

TOTAL TIME

10 minutes

INGREDIENTS

6 slices rustic, crusty country bread, 3/4-inch thick

Olive oil, for drizzling

2 large garlic cloves, halved lengthwise

1/2 cup grated Parmesan

Basil leaves, for serving

PREPARATION

1.     Light a grill or turn heat to high. Drizzle both sides of bread with olive oil and grill for 2 to 3 minutes without turning, until one side is crisp and beginning to char.

2.     Remove bread from grill and rub grilled side thoroughly with the cut garlic. Evenly distribute Parmesan on the grilled side and return toast to the grill, cheese side up. Close lid and cook for another 2 to 3 minutes, or until cheese is melted. Transfer to a cutting board, slice each piece of toast in half and serve garnished with basil leaves.

YIELD

6 serving