Grilled Sausage with Stonewall Kitchen Mustard

ingredients

• 1/2 lb andouille sausage
• 1/2 lb sweet Italian sausage
• 1/2 lb smoked sausage
• 1 bag field greens
• 2 zucchini
• 1 Stonewall Kitchen Chicken & Pork Spice Rub
• 1 jar Stonewall Kitchen Mustard – your favorite!
• 1 jar Stonewall Kitchen Apple Cranberry Chutney

directions

1. Turn on either in door or out door grill to preheat.
2. Take sausage from wrappers and lightly season with Stonewall Kitchen Chicken & Pork Spice Rub.
3. Wash zucchini and cut into thirds. Scoop out half to three quarters of the inside, leaving the bottom intact.
4. Begin to grill sausage on high heat to brown, when browned, lower heat as to slow cook and not to dry out.
5. Pierce sausage to see if juices run clear, if so they are done.
6. Remove sausage from grill and let sit for 5 minutes to rest.
7. Place field greens on small plates and place a zucchini cup at 6:00.
8. Slice sausage on a bias, alternating the varieties for color.
9. Fill zucchini cups with your favorite Stonewall Kitchen Mustard and spoon a little chutney next to zucchini and enjoy.

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Quantity

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Maine Maple Champagne Mustard Item: 120806 $6.50

Quantity

In Stock

Apple Cranberry Chutney Item: 130801 $6.50

Any variety of sausage can be used with this recipe.