Grilled, Mediterranean-style sausages and vegetables are served with a zesty, vibrant green mayo for dolloping alongside them once plated.
Some good sausages and a range of local vegetables can yield a colourful, very tasty summer supper. I know because that’s what I prepared for my family the other night and everyone around the table was delighted with the seasonal offerings set before them.
I say that part of the meal, because I also served the sausages with other items, which included salsa verde mayo and heirloom tomato salad. Salsa verde is an Italian-style, herbaceous, piquant, green-hued sauce and my twist on it was to also blend mayonnaise into it. The salsa verde mayo, which can be prepared many hours in advance, was served as a condiment, for dolloping beside the sausages once plated.
As noted in a previous column, when buying those sausages, opt for quality, locally made ones. You’ll find them for sale at some local butcher shops, where they are crafted with care, right in house. You’ll also find them at some smaller food stores, who sell sausages made by local businesses, such as Metchosin’s Galloping Goose Sausage Company , a favourite of mine.
To do that, set the sausages on the grill and cook about 12 minutes, turning them occasionally, or until entirely cooked through and the centre of each one reaches 160 F when checked with an instant-read meat thermometer. Set the sausages on the peppers and onions, and serve with the salsa verde mayo.
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