Grilled Sausage with White Beans & Herbs
Prep Time:
10
Cook Time:
20
Description
The grill is back out. This is the first thing worth making on it.
Sausage over real heat, sliced and laid over lemony white beans with whatever fresh herbs you’ve got going. It’s a full meal that comes together while the coals are still going. Light enough for May. Enough substance to call it dinner.
Ingredients
Ingredients
- 1 package North Country Smokehouse Sausage — any variety works; Organic Sugar Free Smoked or Organic Kielbasa are natural fits here
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- ¼ cup fresh herbs — parsley, chives, or a mix of both
- Kosher salt and freshly ground black pepper
- Optional: pinch of red pepper flakes, shaved Parmesan
Cooking Instructions
- Make the beans. In a small saucepan or skillet over low heat, warm oliveoil and garlic until fragrant, about 1 minute. Add white beans and stir to coat. Warm through, about 5 minutes. Remove from heat. Add lemon zest, a good squeeze of lemon juice, most of the herbs, salt and pepper. Taste and adjust. The beans should be bright and a little sharp from the lemon.
- Grill the sausage. Preheat grill to medium. Grill sausage 12–15 minutes, turning occasionally, until cooked through and the casing has real color on it. Internal temperature160°F.
- Slice and serve. Let sausage rest a couple minutes, then slice on the bias. Lay over the white beans. Finish with remaining fresh herbs, a little more lemon if it needs it, and black pepper.
Notes
– The beans are the move here. Don’t skip the lemon — it’s what makes it feel like May instead of February.
– Swap in whatever herbs are actually growing. Tarragon works. Basil works in a few weeks.
– Red pepper flakes add a little heat without changing the character of the dish.
– Works as a side without the beans if you’re building a bigger spread.
