Grilled Italian Sausage with Cucumber & Tomato Salad

The grill is out friends…and it is here to STAY! My recipes from this day forward will be summer like and fancy free…I promise. Nothing screams fresh & summery like grilled meat and a crunchy vegetable salad. This is a simple and quick recipe that will surely delight the taste buds. At this point, if we threw a shoe on the grill I am sure it would taste good!

The Italian sausage is coming from Michigan’s very own Pheasant Ridge Farms where they take pride in raising their pigs in the best of environments, feeding them the most delicious & wholesome grains. If you haven’t tried their pork before you won’t want to miss out…you can taste the energy & passion that goes into these links of love. Sausage is an extremely versatile meat…don’t be shy…take it outside the buns.

Speaking of buns…if you are craving a full on sausage dog, toss in a pack of Little Rooster’s hot dog buns! These buns are packed with local and organic ingredients. YUM! YUM! YUM! If you are looking for a little less carbs with your meals, then just the link will taste dynamite with this salad!

Make sure you toss in some chèvre cheese from Meadow View.

Grilling the sausage is pretty self explanatory, however, do not over cook them. You want a slight pink center, to about a medium wellness so it is juicy and tender. If you have a standard grill, I would grill them for about 12-14 minutes. Start out on a high heat for about 2 minutes per side to get a nice sear then slow cook over medium for about 10 more minutes.

Now for the quick side salad…

Cucumber & Tomato Salad

• 3 cups coarsely chopped cucumbers
• 1 pint tomatoes, halved
• 1 yellow onion, chopped
• 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
• 3 ounces chèvre, crumbled, divided
• 1/4 cup coarsely chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper

Prep all of your ingredients above. In a medium bowl, combine cucumbers, tomatoes, onion, olives, cheese & mint. In a small bowl whisk together olive oil, lemon juice and salt & pepper. Pour dressing over salad mixture and toss until coated evenly.

ENJOY!