Main · 35 minutes · Serves 2
Chicken and turkey sausages with Honey'd Heat pineapple and peaches
Sausages and fruit from the same grill. The pineapple and the peaches soften and take on dark bars while the sausages brown, and by the time everything comes off, the fruit is doing the job a relish would: sweet and sharp against salty, browned meat.
Many Italian-style sausages are made with garlic, onion or both, chicken and turkey ones included. Read the label and choose sausages that list neither.
The Honey'd Heat goes on the fruit, not the sausages, and only for the last minute. Sugar and honey burn quickly over a grill, and sausages take longer than fruit to cook through, so on the sausages the blend would turn bitter long before they were ready.
Grill a round or two of pineapple more than you need: the rest makes breakfast with yoghurt and hazelnuts.
- Serves
- 2
- Time
- 35 minutes
Ingredients
- 4 to 6 chicken and turkey Italian-style sausages, about 400 g (read the label first)
- Half a ripe pineapple
- 2 ripe but firm peaches
- 1 tbsp olive oil
- 2 tsp Honey'd Heat
- Flake salt, only if it needs it
Method
- Heat a barbecue or a ridged grill pan to a medium heat, not fierce. Sausages split over high heat, and the blend on the fruit burns.
- Peel the pineapple, cut it into rounds about 1.5 cm thick and cut out the hard core if it is tough.
- Halve the peaches and twist out the stones. Brush the cut faces of the peaches and both sides of the pineapple with the oil.
- Grill the sausages for 12 to 15 minutes, turning them every few minutes, until they are browned all over and cooked right through, with no pink left in the middle.
- While they cook, grill the pineapple for 3 to 4 minutes a side and the peaches cut side down for about 3 minutes, until both carry dark bars and have started to soften.
- For the last minute, turn the peaches cut side up and scatter the Honey'd Heat over all the fruit. Turn the pineapple once so both sides get some, and take everything off as soon as the blend has melted in.
- Put the sausages and the fruit on plates together. Taste before you salt; the blend already has some.