This post about sausage recipes for the grill has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias
“Happy wife, happy life.”
True story, for sure. But you know what else is true? That the way to a man’s heart is through his stomach. And this wife is about ready to ask for what will make her really happy – new hardwood floors – so you’d better believe I’m pulling out my best secret weapon against my husband’s hunger: great grill recipes.
You see, the hubs is an outdoorsy guy. A grilling, “sausage and peppers” type of guy. He’s at his happiest when sitting out under the sun with a burger or dog in one hand and a cold one in the other. But when we committed ourselves to a cleaner way of eating, one of the first things to go was any meat that contained nitrates, nitrites or MSG. That’s enough to put a damper on any backyard barbecue.
But never fear, like-minded foodie friends – new Hillshire Farm American Craft smoked sausage is the cure for those cookout woes. How is it different? American Craft links are hand crafted using the best cuts of 100% pork, and made with real ingredients like garlic, jalapeño and smoky bourbon. (Mmm. Bourbon.)
And the part that won me over: There are NO nitrates, NO nitrites, and NO MSG added to ensure that all you taste is exceptional sausage.
I found them at my local Ahold store (in our area, that’s a Giant Food Store) where my friendly neighborhood Butcher Shoppe associate was more than happy to help me find exactly what I needed.
Meet Jamie. (We shop Ahold every week, so he’s also good buddies with my kids.)
#AmericanCraft sausages come 5 in a pack, and they’re fully cooked – so all you have to do is pop them on the grill until they’re perfectly browned.
Once I saw the Smoky Bourbon flavor, I started thinking about how to amp them up a little. I love a good homemade condiment (natch) plus my guy is a sucker for any recipe that uses our garden veggies. So, since the peach crop at our local orchard is in full swing, and our jalapenos, onions and garlic just hit their peak, this one was kind of a no-brainer.
You gotta love Ma Nature, right? She’s always got such a plan.
I’ve heard some people say that they don’t like fruit in their savory dishes. We’re just the opposite. Any time we can incorporate a sweet touch into our main dish, we’re all in.
Local peaches on the grill, brushed with just a little bit of raw local honey? Well, those alone just might have gotten me a yes on my floors. But I didn’t stop there…
Smoky bourbon, sweet peaches, some jalapeno heat…what a combo! And after you #StartYourGrill, all you need is one pot. Easy!
I’m already planning a raspberry salsa to try with the Jalapeno flavor. I mean, we do need another bedroom added on.
(Maybe I’d better grab a six-pack, too.) Cheers!
Grilled Peach and Onion Chutney
- 4 large peaches, split with pits removed
- 2 Tbsp honey
- 1 med onion, cut into thick slices
- 1 jalapeno pepper, split and seeded
- 1 tablespoon olive oil
- 1/4 tsp salt
- 1 tablespoon sugar
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1 clove garlic, minced
- one pinch cayenne pepper (if you like a little more heat)
- one splash of vanilla (approx. 1/4 tsp)
Spray grill with non-stick spray and preheat to medium heat. Brush honey on cut sides of peach halves; place halves cut side down on grill. Place jalapeno halves and onion slices on grill. Grill all over medium heat until peaches begin to caramelize and onions and peppers are slightly charred. Remove from heat.
Cool slightly, then peel skin from peaches (it will slip right off after grilling) and chop vegetables. In a small to medium saucepan over medium heat, add olive oil, salt, sugar, cinnamon, paprika, garlic and vanilla. Add chopped peaches, onions and jalapenos to saucepan. Cook until bubbly and well blended, about 5-7 minutes (a short cooking time will allow flavors to combine, but veggies won’t get too soft.)
Remove from heat and serve warm. Makes approx. 2 cups
This recipe is part of Delicious Dish Tuesday.