Oh, sweet summertime. I know we’re only two weeks in but I am loving this summer.
We’ve been spending a ton of time outside, our days are pretty unstructured, and lots of our meals have been farm produce on the grill – including this meal.
Garlic scapes aren’t something I’ve cooked with before, but that’s the beauty of a CSA share – always pushing us to try new things! And, we really enjoyed them. The garlicly greens were a great compliment to the sausage and potatoes.
This is really a no-fuss meal. Minimal prep, and minimal clean up. Perfect for these lazy summer days!
Grilled Sausage, Potatoes, & Garlic Scapes
1 1/2 lbs. fingerling potatoes
1/3 cup olive oil + additional for drizzling
Salt, to taste
1 tsp. red wine vinegar
1 tsp. lemon juice
1 tsp. dijon mustard
1 lb. sweet Italian sausage links
8-12 garlic scapes
Wash the potatoes and toss in a bowl with 1/3 cup olive oil. Sprinkle generously with salt.
Transfer to the grill, reserving the olive oil in the bowl. Grill over medium-high heat for 10-20 minutes. If they’re too small for your grill grates, they can be done on a grill pan or foil.
Whisk the vinegar, lemon juice, and mustard into the remaining olive oil in the bowl.
When the potatoes are cooked, move them to the coolest spot of the grill and all the sausages to the grill. Grill until they’re cooked through, about ten minutes.
While they grill, toss the garlic scapes with a drizzle of olive oil, using your hands to make sure they’re covered. Sprinkle with salt.
When the sausages are done, remove to a serving platter. Return the potatoes to the bowl with the olive oil mixture, toss to coat, and add to serving platter.
Grill the garlic scapes for 1 minute on each side, then add to serving platter. Serve immediately.
adapted from Things I Made Today
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