Grilled spicy sausage is just one of those foods that is so satisfying in the summer, especially when one is inclined to dine outside. Here, it is paired with fresh heirloom tomato, hearts of palm, kalamata olives, cilantro, and lime juice. David and I loved it so much I can’t wait to make it again. I think this might become our go-to when asked to bring something to a party or picnic. The combination of flavors is very pleasing-you get smoky, spicy, fresh, citrusy, and salty and it made our mouths happy!
adapted from: Food + Wine
5 Calabrese (Italian hot sausage) or fresh chorizo, or spicy sausage of your choice
1 1/2 pounds heirloom tomatoes, cut into chunks (I prefer to seed them)
one 15-oz can hearts of palm, drained and sliced
1/3 cup pitted kalamata olives, halved
1/4 cup extra-virgin olive oil
1/3 cup chopped cilantro
3 tablespoons fresh lime juice
Light a grill or preheat a grill pan. Grill the sausages over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in each sausage registers 165 degrees, about 10 minutes. Transfers to a carving board; let rest for 5 minutes, then slice 1/2 inch thick.
In a large bowl, toss the sausages with the remaining ingredients. Season with salt to taste and serve.
wine pairing: a vibrant and robustly fruity Spanish rosé.