Beer-Sausage Ciabatta with Grilled Vegetables
Category: Main Course
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sausages (Salamelle) | 10 pieces |
| Light Beer | 1 liter |
| Eggplants | 2 |
| Yellow Bell Pepper | 1 |
| Red Bell Pepper | 1 |
| Tropea Red Onions | 2 |
| Limes | 2 |
| Ciabatta Bread | 1 loaf |
| Extra Virgin Olive Oil | 2 tablespoons |
| Mustard | 2 tablespoons |
| Dijon Mustard | 1 teaspoon |
| Lemon Juice | 2 tablespoons |
| Brown Sugar | 2 tablespoons |
| Mayonnaise | 4 tablespoons |
Instructions:
-
Prepare the Sausages:
Begin by removing any twine or casings from the sausages if present. Cut them into manageable pieces, ensuring they remain intact without being punctured. This is important, as puncturing the sausages can cause the juices to escape during cooking. Leave the openings on top of the sausages to allow excess fat to drain naturally while cooking. -
-
Set Up the Grill:
Set up your grill for indirect cooking. Once the charcoal is ready, throw in cherry wood chips to add a pleasant smoky flavor to the sausages. -
Grill the Sausages:
Place the sausages on the grill and cook for about 15 minutes, ensuring the sausages are cooked through and evenly browned. A few minutes before the sausages are done, prepare a baking tray with 1 liter of light beer. Add a couple of halved limes and some grilled vegetables for additional flavor. -
Moisture Infusion with Beer:
Once the sausages are grilled, remove them from the grill and immerse them in the beer tray. The beer will infuse the sausages with moisture, keeping them juicy while adding a subtle, pleasant flavor from the hops. -
Prepare the Ciabatta:
While the sausages rest in the beer, prepare the ciabatta bread. Slice the loaf in half, removing excess bread crumbs from the center if desired. Brush both sides of the ciabatta with extra virgin olive oil. Place the bread on the grill for a few minutes, just long enough to get a nice golden toast on the inside. -
Make the Dijon Mustard Sauce:
In a small bowl, combine the brown sugar and lime juice. Stir well to dissolve the sugar. Add the mustard, Dijon mustard, and mayonnaise. Mix thoroughly to create a smooth, tangy sauce. This Dijonaisse sauce can be stored in the refrigerator for up to a week. -
Assemble the Sandwich:
Once the ciabatta is perfectly toasted, spread two tablespoons of Dijonaisse sauce on each side of the bread. Start layering with grilled vegetables, beginning with the eggplant. Slice the sausages lengthwise and place them on top of the vegetables. Add the grilled peppers and onions over the sausages. -
Serve:
Close the ciabatta sandwich and press down gently to ensure the ingredients are well-combined. Slice and serve immediately.
Tips and Variations:
- Vegetarian Option: If you prefer a vegetarian version, you can skip the sausages and load the ciabatta with extra grilled vegetables like zucchini, mushrooms, or asparagus.
- Beer Selection: The beer you choose can alter the flavor profile of the sausages. A pale ale or lager is ideal, but feel free to experiment with other varieties based on your taste preferences.
- Make Ahead: The Dijonaisse sauce can be prepared in advance, saving you time when youβre ready to make the sandwiches.
This Beer-Sausage Ciabatta with Grilled Vegetables is a hearty and flavorful dish perfect for a weekend barbecue or a special meal. The combination of smoky sausages, charred vegetables, and the tangy Dijonaisse sauce will surely impress your guests and leave them asking for more!
