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Grilled Sausages with Baby Turnips and Turnip Greens

Serves: Serves 4

Ingredients:

  • 2 to 212 pounds turnips (about 10 golf ball-size turnips with greens attached)
  • 14 cup extra virgin olive oil
  • 1 small dried red chile, broken in half
  • Kosher or sea salt
  • 2 large cloves garlic, minced
  • 4 fresh sausages of your choice, about 6 ounces each
  • Hot pepper vinegar, homemade or store-bought (optional)


Procedures:

  1. Prepare a hot charcoal fire or preheat a gas grill to high (45014 to 500°F).


  2. Cut the turnips away from their greens, leaving no stem attached. Remove the stems from the greens but not the ribs at the center of each leaf. You should have about 1 pound trimmed turnip greens. Peel the turnips if the skin feels thick; otherwise, leave them unpeeled. Cut the turnips in half if they are smaller than a golf ball; quarter them if they are larger.


  3. Bring a large pot of salted water to a boil over high heat. Add the turnip greens and boil until they are tender, 3 to 5 minutes, depending on their size and age. Drain in a sieve or colander and immediately run under cold running water until cool. Drain again and squeeze to remove excess moisture. Chop coarsely.


  4. Heat the olive oil in a large skillet over moderate heat. Add the turnips and chile, season with salt, and toss to coat with the oil. Cover and reduce the heat to moderately low. Cook until the turnips are lightly browned in spots on the cut sides and almost tender when pierced, about 5 minutes. Add the garlic and cook, uncovered, stirring, for 1 minute to release its fragrance. Add the chopped greens and cook, stirring, until they are hot throughout and coated with oil. Taste and adjust the seasoning. Keep warm while you grill the sausages.


  5. Grill the sausages directly over the coals or gas flame, turning often and moving them as necessary to prevent flare-ups. They are done when the internal temperature registers 14514 to 150°F on an instant-read thermometer.


  6. Put the sausages on a platter and surround them with the greens and turnips, or pass the vegetables separately. Serve immediately. Offer hot pepper vinegar for the greens.


Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

 
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