Archive for September 7th, 2011

Turkey Sausages in Vine Leaves - BBQ And Grilling Recipes

Jarred grape leaves tend toward the insipid – drab, sodden, and tasting more of salt than anything else. But all of that changes on the grill. Their soaked texture dries and crisps, the brine intensifies, and the tobacco like flavor of the leaf starts to bloom. Grilled grape leaves are a delicious foil to meaty, sweet Italian-style turkey sausage; the two are brought together in this elegant appetizer or light entrée with a drizzle of extra-virgin olive oil and lemon.

Prep: 10 minutes
Grill: 8 minutes.

– Clean grill screen
– Long-handled tongs.

– These sausages are also delicious made with mint. You can either add a teaspoon of dried mint (or 1 tablespoon chopped fresh mint leaves) along with the oregano, or replace the oregano with mint.
– Use any mild, sweet sausage in place of turkey.

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

Oil for coating grill screen
1/3 cup extra-virgin olive oil 1 large clove garlic, minced Juice of 1 lemon (about 3 tablespoons)
½ teaspoon dried oregano
¼ teaspoon ground black pepper 6 fresh turkey sausages, preferably with garlic and/or feta, about 4 ounces each 12 jarred grape leaves, preferably early harvest.

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Mix the olive oil, garlic, lemon juice, oregano, and black pepper in a small bowl.
3. Brush the sausages with 2 tablespoons of the olive oil mixture, and roll each sausage in 2 grape leaves, securing the ends with wooden toothpicks.
4. Grill the sausages until the leaves are charred on all sides and the sausages feel firm to the touch, about 8 minutes, turning them a quarter turn every 2 minutes. Serve drizzled with the remaining olive oil mixture.

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