Grilled turkey sausages with pepper relish and warm potato salad

June 21, 2006

Serves 6

2 1/2 pounds red bliss potatoes, halved or quartered Salt and pepper, to taste 1/4 cup grainy French mustard 1/4 cup cider vinegar 1 teaspoon sugar 6 large turkey sausages (about 3 pounds total) 2 medium red bell peppers, cored, seeded, and cut into large strips 1 medium green bell pepper, cored, seeded, and cut into large strips 1 medium red onion, cut into eighths 1 bunch scallions, ends trimmed 2 tablespoons balsamic vinegar 6 sub rolls 1. Light a charcoal or gas grill.

2. In a large pot, combine the potatoes with cold water to cover them by several inches. Add a generous pinch of salt. Bring to a boil, lower the heat and simmer the potatoes for 20 minutes or until they are tender when pierced with a skewer.

3. In a bowl, combine the mustard, vinegar, sugar, salt, and pepper; set aside.

4. When the potatoes are cooked, drain them and transfer to a disposable foil pan. Keep warm on the side of the grill.

5. When the grill is medium hot, add the sausages, bell peppers, and onion to the rack. Grill the sausages for 15 to 25 minutes, depending on size, or until they are cooked through. Cook the peppers and onions for 15 minutes or until they are slightly charred and softened. Add the scallions to the grill and cook them for 2 to 4 minutes or until wilted and charred.

6. Roughly chop the peppers and onions. In a bowl, toss them with the balsamic vinegar, salt, and pepper. Coarsely chop the scallions. Lightly toast the sub rolls on the grill .

7. Stir the scallions into the potatoes, add the mustard dressing, and transfer to a serving dish. Taste for seasoning and add more salt and pepper, if you like.

8. Slip the sausages into the sub rolls, top with peppers and onions, and serve with the potato salad.

Keri Fisher