Loaded Grilled Sausages with Peppers and Mushrooms & Warm Potato Salad

Author

NuWave

Servings

2-4

Category

Main Dishes

Ingredients

• 2 tablespoons olive oil
• 5 small white mushrooms, thinly sliced
• ½ red bell pepper, small diced
• ½ yellow bell pepper, small diced
• 2 pork sausages, slice lengthwise
• ¼ cup colby-jack cheese, shredded
• 2 sausage buns
• ½ cup white wine vinegar
• 1 tablespoon coarse-grain mustard
• 1 tablespoon sugar
• 2½ pounds red potatoes, diced into 1-inch cubes, par cooked
• Salt and freshly ground black pepper to taste
• 6 bacon slices, chopped
• 1 medium red onion, diced
• 2 cloves garlic, chopped
• ¼ cup freshly chopped dill leaves, plus extra for garnish

Directions

1. Heat Grill Pan on Medium (275°F) for up to 1 minute and add oil to pan.
2. While pan heats up, butterfly sausages lengthwise.
3. Add sausages to pan, cover with lid and cook for 6 minutes.
4. Add vegetables to pan, flip sausage and cook for additional 6 minutes.
5. Using tongs, place vegetables in sausage openings.
6. Top sausages with shredded cheese, cover pan and cook for about 1 minute, until cheese melts.
7. Remove lid and open sausage casings using tongs.
8. Place grilled vegetables inside each sausage opening and cover with shredded cheese.
9. Replace lid and cook sausage for 1 minute, or until cheese melts.
10. Remove lid and transfer stuffed sausages to buns and enjoy.
11. Add vinegar, mustard and sugar to small NuWave Twister Cup and pulse, using flat blade, until emulsified, set aside.
12. Add bacon to 5.5-quart pot or sauté pan and cook on Medium-High (375°F) for 1-2 minutes.
13. Lower PIC to Medium (275°F) and cook bacon for about 6 minutes, until crisp.
14. Add onions, dash of pepper and garlic to pot and sauté for about 3 minutes, until tender
15. Add vinaigrette to pot and cook for 2-3 minutes, until reduced and thickened.
16. Add potatoes and dill to pot and cook until heated through.
17. Season potatoes to taste with salt and pepper.
18. Transfer potato salad to serving platter and garnish with remaining dill.