Today we’re grilling Field Roast Smoked Apple Sage Sausages, whipping up the perfect wicked sauce and topping everything off with an onion and pepper blend. This #freefromanimals creation is perfect for any backyard BBQ or get-together!
Grilled Sausages with Peppers and Onions
3 TB olive oil, divided
4 Field Roast Smoked Apple Sage Sausages
1 TB fresh chives, minced
3 TB plant-based mayo
1 TB dijon mustard
half an onion, sliced
½ tsp of sea salt
a few dashes of fresh cracked pepper
one large yellow pepper, sliced
one large red pepper, sliced
2 TB plant-based butter
3 TB parsley, chopped
4 pretzel dog buns, sliced down center
Place the sausages onto a plate. Drizzle with about TB olive oil, toss with tongs to coat, and place on a preheated grill on medium-high until grill marks appear. Turn and allow the grill marks to develop on the all sides of the sausages. Total grilling time is about 8 minutes.
In a small bowl, combine the chives, plant-based mayo and mustard and stir to combine.
Place saute pan on medium-high heat, add the remaining oil. Place the onions into the pan and season with salt and pepper. Allow to slightly soften for a couple minutes, then add in the peppers.
Toss peppers and onions for about 3 minutes to soften then add the plant-based butter to the pan. Once melted, add the parsley. Toss again and remove from the heat.
Spread the dijon-mayo on each side of the hot dog buns. Layer with a Field Roast Sausage and generous amount of cooked onions and peppers. Serve immediately.
Recipe © Wicked Healthy, LLC