Grilled Pork Sausage & Peach Panzanella
with Grilled Focaccia Croutons
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
Peachy keen, that’s the reaction you’ll be looking for when you set out this summer stunner on the dinner table (it’s equally stunning indoors or out). Grilling peaches is a great way to release their juiciest juices and concentrate those natural fruit sugars. As for grilling sausages, especially our mildly sliced pork ones, that’s just a no-brainer. The real brainwave is grilling focaccia to make croutons, for a panzanella salad par excellence.
We will send you:
- 2 Mild Italian pork sausages
- 1 Garlic clove
- 1 Peach
- 1 Head of lettuce
- 30ml White balsamic vinegar
- 25g Shaved Parmesan (contains rennet)
- 2 Garlic focaccia buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Milk, Mustard, Rye, Sulphites, Wheat
You will need:
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
59 g
Saturated Fat
16 g
Sodium
2060 mg
Total Carb
62 g
Sugars
7 g
Protein
34 g
Fibre
6 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Roughly chop the lettuce. Halve and pit the peach; cut into ½ inch wedges. Mince the garlic. Generously drizzle the cut-sides of the focaccia with olive oil; season with ⅓ of the spices and S&P.
Make the vinaigrette
In a large bowl, combine the vinegar, garlic (start with ½ for a milder flavour), 4 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P.
Grill the sausages
Grill the sausages* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board. Reserve the grill pan, if using.
Grill the peach
Grill the peach on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 1 to 2 min. per side, until softened. Transfer to a plate and season with the remaining spices. Wipe out and reserve the grill pan, if using.
Make the croutons
Grill the focaccia on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min., until browned and warmed through. Transfer to a cutting board and cut into bite-size pieces.
Make the panzanella & serve
To the bowl of vinaigrette, add the lettuce, peach, croutons and cheese; toss well. Divide the panzanella between your plates. Top with the sausages (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
