Sausages With Tangy Gingery Pineapple Recipes

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SAUSAGES WITH TANGY, GINGERY PINEAPPLE



Sausages With Tangy, Gingery Pineapple image

Debate ham and pineapple pizza all you want. There's no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.

Provided by Melissa Clark

Categories     dinner, weekday, sausages, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 16

2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
1/2 cup cilantro leaves and tender stems, roughly chopped
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
  • In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
  • Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
  • Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
  • Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

POLYNESIAN SAUSAGES



Polynesian Sausages image

This recipe was submitted by a Country Grocer shopper and it's a perfect way to feature the amazing in-store made sausages. Thank you dear customer for sharing this family favorite.

Number Of Ingredients 11

1 lb. or 500g beef, pork, chicken or turkey "in-store made" sausages
Oil spray
1 medium green pepper (thinly sliced)
2 celery stalks (thinly sliced)
½ small onion (thinly sliced)
1 cup pineapple (canned, tidbits or chunks + save ½ cup juices)
¼ cup apple cider or rice wine vinegar
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons brown sugar
2 cups cooked brown rice

Steps:

  • Pre-heat oven to 375° F.
  • Place sausages in a baking dish and roast until they have an internal temperature of 180°F, approximately 15-20 minutes.
  • In a small mixing bowl, combine soy sauce, vinegar, pineapple juice, cornstarch and brown sugar. Mix until completely combined. A fork or small whisk is helpful.
  • While sausages are cooking, preheat a medium frying pan over medium heat. Lightly spray the frying pan with oil and add peppers, celery and onion. Sauté vegetables until lightly brown. Add pineapple to vegetable mixture.
  • Now give the vinegar mixture another stir and slowly add to vegetables in the frying pan and stir until sauce thickens. Remove from heat.
  • Serve vegetable mixture over rice with sausage. Drizzle remaining sauce over vegetables and sausage.

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