Sausages With Tangy, Gingery Pineapple

Amarante

Thu, Apr 28 2022, 10:03 am

This was extremely easy and very good. I used Jack's Sausages which are delicious even on their own. Smile

Melissa Clark is a nice Jewish girl from Brooklyn. She isn't kosher but her palate reflects her Ashkenazi-Brooklyn roots LOL

Sausages With Tangy, Gingery Pineapple

Source: Melissa Clark

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.

INGREDIENTS

* 2 cups pineapple chunks, in 1-inch pieces - canned is fine of course
* 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
* ½ teaspoon ground allspice
* ⅛ teaspoon ground cayenne
* 1 large red onion, halved and thinly sliced into half-moons - I think not so thin would have been better for the onions you cook and very thin for the onions you toss on when it comes out of the oven
* 1 pound sweet or spicy Italian sausage
* ½ cup cilantro leaves and tender stems, roughly chopped

FOR THE GINGER-LIME VINAIGRETTE:

* 1 tablespoon lime juice, plus more to taste
* 1 small garlic clove, finely grated or minced
* ½ teaspoon fresh ginger, finely grated or minced
* Kosher salt and black pepper
* 3 tablespoons extra-virgin olive oil

PREPARATION

* 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.