Saladsbonappetit4.6
Grilled Italian Sausage With Fennel Salad
A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.
👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Trim fennel bulbs; reserve ¼ cup fronds. Slice bulbs through root ends into ⅓”-thick slabs and thread onto skewers. Drizzle with oil and season generously with salt and pepper on both sides. Set aside.
2
Thinly slice any stray pieces from fennel bulbs; place in a medium bowl. Add olives, peppers, lemon juice, and 1 Tbsp. oil; toss to combine. Season with salt and pepper.
3
If using links, thread sausage horizontally onto 3 parallel skewers, spacing about 2” apart.
4
Grill sausage over direct heat until browned, about ⏱️ 3 minutes per side. Move over indirect heat and continue to grill, turning occasionally, until cooked through, 10–⏱️ 15 minutes more. Transfer to a platter.
5
Meanwhile, grill reserved fennel skewers over direct heat, turning halfway through, until fennel is charred and tender but still holds its shape, 8–⏱️ 10 minutes. Remove from skewers and add to bowl with olives and peppers. Add reserved fennel fronds; toss to combine.
6
Spoon fennel salad over sausage.
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