This is what I call a summer ploughman’s dinner. Sausage, cheese and fruit with a gourmet twist. The caramelized flavor of the grilled nectarines is summer at it’s best.
GRILLED CHICKEN SAUSAGE
side: nectarines with burrata
PREP: 15 minutes
COOK: 10 minutes
YIELD: Serves 4 with 1-1/2 sausage per person
INGREDIENTS
For grilled chicken sausage
1½ pounds chicken Italian sausage links; any variety, organic preferred (about 6 links)
1 teaspoon grapeseed oil
For nectarines with burrata
6 nectarines (for 2 dinners)
2 teaspoons olive oil
2 teaspoons balsamic vinegar
2 Tablespoons honey
Pinch of kosher salt
4 ounces burrata (a fresh Italian cheese)
½ cup raw almonds, chopped
DIRECTIONS
For grilled chicken sausage
Heat a large, nonstick sauté pan over medium-high heat. Add in oil and sauté sausages until browned on all sides and cooked/heated through.
For nectarines with burrata
- Cut each nectarine in half, remove pit, and place on grill, cut side down, for 3-4 minutes. Remove from grill; reserve 2 nectarines (4 halves) for another dinner.
- In a mixing bowl, make dressing by combining olive oil, vinegar, honey, and salt; set aside.
- Spoon one Tablespoon of burrata over each grilled nectarine and sprinkle with chopped almonds.
- Drizzle dressing over top and serve.
Cooking indoors? Preheat oven to 450 degrees. Place nectarines on a lined baking sheet and bake for 3 minutes on each side.
