(Aug. 13, 2021) Before you know it, the kids will be back in school and the summer will be over.
That being said, there is plenty of time for grilling and making homemade sides. I do not know about you, but the taste of grilled sausages is irresistible. And no matter how you cut it, homemade potato salad is much tastier than a premade salad.
Grilled sausages that are smothered in grilled orange, red and yellow peppers, spicy poblanos, baby portabellas, and sweet onions served on a toasted bun is not only delicious but pleasing to the eye.
Homemade potato salad that is packed with crispy bacon, hard boiled eggs, celery, green pepper and onions pairs beautifully with goodies from the grill.
These dishes take time, but if you want the best, one must be willing to spend a little extra effort for superlative results. There are secrets to both dishes, so let’s get started.
We will begin with the sausage and pepper dish. If one is going to grill raw sausages, chances are they will be dry by the time the meat is fully cooked.
Simmer the sausages in water until they are half cooked, then finish them on the grill. Your sausages will be juicy and more flavorful this way.
Grill the peppers and mushroom whole as opposed to cutting them up. Once they have achieved a nice sear, cut them into thin strips, and remove any stems and seeds. You will notice an abundance of natural juices. These juices will dilute your flavor profile and should be avoided.
Place the sliced vegetables in a sieve that is encased in a bowl. Place a small plate on top of the vegetables and top with a heavy object to press out the excess juices. Pour out the liquid, and using paper towels, dry the bowl. Place the vegetables in the bowl and toss with olive oil and kosher salt.
Now it is time to discuss the potato salad. I am not one to brag, but this potato salad recipe rocks. The bacon and hard-boiled eggs elevate the taste of the potato salad to new heights.
Celery, onions and bell peppers add texture and a nice freshness to the salad. Again, raw peppers, onions and celery contain a lot of natural liquids. It is imperative to wrap the chopped vegetable in several layers of paper towels and squeeze out the natural juices.
If you do not do this, your potato salad will become soggy.
Equal amounts of chicken stock and rice vinegar adds a wonderful depth of flavor to the potatoes. As soon as the potatoes are cooked and drained, place them in a bowl with the chicken stock mixture for no longer than a minute, be careful not to overcook the potatoes.
There is no question these recipes do take time. But delectable food deserves exceptional attentiveness if excellent results are intended.
Labor Day is around the corner and grilled sausages and peppers and homemade potato salad are sure to be a hit. Trust me your family and guests will love your efforts. Enjoy!
Grilled Sausages with Peppers, Mushrooms and Onions
6 Italian sausages
2 red peppers
2 yellow peppers
2 orange peppers
2 poblano peppers
1 large sweet onion, peeled and cut in half widthwise
12 baby portabellas
6 Pepperidge Farm sausage buns
3 tablespoons extra-virgin olive oil
kosher salt to taste
1. Fill a medium sauté pan halfway with water. Bring water to a slow simmer and simmer sausages for 4 minutes on each side.
2. Grill the vegetables and sausages until a nice sear is achieved.
3. Toast the buns on the grill (optional).
4. Remove the seeds and stems of the peppers. Slice peppers into thin strips.
5. Slice the mushrooms and onions into thin strips.
6. Place the sliced vegetables in a sieve that is encased in a bowl. Place a saucer on top of the vegetables and top with a heavy object to remove excess natural juices.
7. Pour out the excess liquid, and using paper towels dry the bowl. Toss sliced vegetables, olive oil and salt in the bowl.
8. Presentation – Place the sausage on the roll and load it up with the grilled vegetable mixture.
5 pounds Russet potatoes, peeled, and cut into thirds
5 celery stalks (including the leaves), chopped
1 to 2 large green pepper, seeded, stem removed, and chopped
1 large sweet onion, chopped
1 ½ pounds thick bacon, coarsely chopped
5 large hard-boiled eggs, coarsely chopped
2 cups rice vinegar
2 cups chicken stock
Hellmann’s mayonnaise to taste
2 teaspoons of kosher, plus salt to taste
1. Place bacon in a large sauté pan and cook until it is crispy. Transfer bacon to a plate lined with paper towels and blot off any excess drippings. When the bacon has cooled, coarsely chop, and set aside. Save bacon drippings for future use.
2. Place eggs in a small pot of simmering water, make sure the eggs are completely covered in water. Once the water returns to a hard simmer, cook for 12 minutes.
Remove pot from the stove, empty hot water, and run cold water to stop the cooking process. When the eggs have cooled, peel, coarsely chop, and set aside.
3. Place peeled potatoes in a large pot of cold water, add 2 teaspoons of salt. Allow water to come to a boil, reduce heat to medium, and cook potatoes until fork tender. Make sure you do not overcook the potatoes. There is a fine line between under and over cooked potatoes.
4. In the meantime, chop the celery, green pepper and onion. Using paper towels, squeeze the excess liquid out of the vegetables. Set aside.
5. Using a microwavable bowl, combine the rice vinegar and chicken stock, and microwave for 2 minutes.
6. When the potatoes are just done, drain all the water and place them in a large bowl with the rice wine mixture. Using a knife, cut the potatoes and allow rice wine mixture to soak into the hot potatoes for 1 minute. Drain the potatoes thoroughly and transfer to a large clean bowl.
7. Add the chopped celery, green peppers, sweet onions, bacon, eggs, and mayonnaise to the potatoes. In a large bowl, mix well and salt to taste. Refrigerate until ready to serve.
Secret Ingredient – Deliciousness. “I’m eating it quick, but I’ll remember it a long time.”
– Marjarie Kinnan Rawlings