Grilled sausages with potato wedges, tomatoes and broccoli
4 servings
60 minutes
Grilled sausages with potato wedges, tomatoes, and broccoli are the perfect combination of simplicity and rich flavor in European cuisine. This recipe embodies the traditions of street food markets and home dinners where fresh ingredients and aromatic spices turn familiar products into a gastronomic delight. The sausages, fried to a crispy crust, fill the dish with a rich meaty taste, while the rosemary oil-soaked potato wedges add an exquisite texture. Blanched broccoli retains its fresh green hue and complements the dish with lightness, while sweet cherry tomatoes add a refreshing tang. This dish is not only delicious but also versatile — suitable for a cozy family dinner or a summer picnic outdoors.
1
Pre-pick the rosemary leaves, crush the garlic, pour in olive oil, and add black pepper and Tabasco. I did this for about 3-4 hours. Then I filtered it to keep only the flavor.
- Rosemary: 1 stem
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
- TABASCO®: to taste
2
Thoroughly wash medium-sized potatoes, cut into 8 wedges, and blanch in boiling well-salted water for 3-5 minutes.
- Potato: 8 pieces
- Salt: to taste
3
Boil the sausages in water for 5 minutes. I bought ready-made ones at Ashan, but it would be nice to make them myself.
- Sausages: 4 pieces
4
Grill (or bake in the oven) until a delicious crust forms.
5
Coat potato wedges with aromatic oil and bake in the oven for about 20 minutes until golden brown (I would also add paprika for flavor and color, but I didn't have it on hand).
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
6
Divide the broccoli into florets and blanch for 3 minutes to retain color and soften.
- Broccoli cabbage: 200 g
7
Cut the tomatoes in half.
- Cherry tomatoes: 200 g