Storm the Cassoulet

Sausages with Orange, Olive and Sweet Onion Relish

on August 6, 2013



4 large (about 1 1/2 pounds total) sweet or hot Italian sausage links.
2 tablespoon(s) olive oil
2 oranges
1/4 sweet onion, finely chopped
1/4 cup(s) small pitted green olives, quartered
1/4 cup(s) roughly chopped fresh flat-leaf parsley
Kosher salt
4 rolls


Heat a grill, grill pan, or skillet to medium-high heat. Coat the sausages with 1 tablespoon oil and cook, covered, turning occasionally, until just cooked through, 12 to 15 minutes.

Meanwhile, cut away the peel and white pith of each orange. Working over a bowl, cut the orange into segments, the bowl will catch any juices. Cut the segments into 1/2 inch pieces.

Add the onion, olives, parsley, remaining tablespoon oil, and a pinch each salt and pepper to the bowl and gently toss to combine. Serve the sausages in the rolls and top with the relish.

Optional:  Sausage Switch: Try this tasty topping with andouille or fresh chorizo.


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