Grilled Chicken Sausage with Mustard Sauce and Zucchini Slaw
By America's Test KitchenPublished on April 30, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
3 zucchini (8 ounces each), shreddedSalt and pepper ½ cup honey mustard 3 tablespoons cider vinegar 3 tablespoons olive oil 2 tablespoons plain yogurt 1 tablespoon lemon juice 1 ½ pounds chicken sausage 1 cup thinly sliced onion 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Before You Begin
You can use summer squash instead of zucchini.
Instructions
- Toss zucchini with 1 teaspoon salt in bowl, then transfer to colander in sink to drain. Whisk mustard and vinegar together in large bowl. Transfer 1/3 cup mustard-vinegar mixture to small bowl and reserve for dipping sauce. Add oil, yogurt, and lemon juice to mustard-vinegar mixture still in large bowl to make yogurt dressing.
- Grill sausage over hot fire until browned and meat registers 165 degrees, 8 to 10 minutes, turning every 2 to 3 minutes.
- Press zucchini with rubber spatula to force out as much liquid as possible. Add zucchini, onion, and bell pepper to yogurt dressing and toss to combine. Season with salt and pepper to taste. Serve sausage with dipping sauce and zucchini slaw.
Time
30 minutesYield
Serves 4Ingredients
3 zucchini (8 ounces each), shredded
Salt and pepper
½ cup honey mustard
3 tablespoons cider vinegar
3 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 ½ pounds chicken sausage
1 cup thinly sliced onion
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Ingredients
3 zucchini (8 ounces each), shredded
Salt and pepper
½ cup honey mustard
3 tablespoons cider vinegar
3 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 ½ pounds chicken sausage
1 cup thinly sliced onion
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Ingredients
3 zucchini (8 ounces each), shredded
Salt and pepper
½ cup honey mustard
3 tablespoons cider vinegar
3 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 ½ pounds chicken sausage
1 cup thinly sliced onion
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
Why This Recipe Works
Salting the grated zucchini and squeezing the shreds dry ensures that they won’t water down the slaw. You can use the same sauce and slaw with pork sausage.
Before You Begin
You can use summer squash instead of zucchini.
Instructions
- Toss zucchini with 1 teaspoon salt in bowl, then transfer to colander in sink to drain. Whisk mustard and vinegar together in large bowl. Transfer 1/3 cup mustard-vinegar mixture to small bowl and reserve for dipping sauce. Add oil, yogurt, and lemon juice to mustard-vinegar mixture still in large bowl to make yogurt dressing.
- Grill sausage over hot fire until browned and meat registers 165 degrees, 8 to 10 minutes, turning every 2 to 3 minutes.
- Press zucchini with rubber spatula to force out as much liquid as possible. Add zucchini, onion, and bell pepper to yogurt dressing and toss to combine. Season with salt and pepper to taste. Serve sausage with dipping sauce and zucchini slaw.
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