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Turkey Sausage, Peppers, Onions & Mushrooms

BluesnBBQBluesnBBQ Posts: 615
edited 2:32AM in EggHead Forum
Yesterday I had some relatives over for dinner. They're here for Passover, and I served pulled pork and grilled chicken. (Max and Molly aren't the only pork eating red sea pedestrians here) :)[p]One of my cousins doesn't eat red meat, but he does eat fish and poultry. I didn't want to do wings for an appetizer since I was already planning to serve chicken with the main course. I considered shrimp, but his daughter is allergic to shellfish.[p]I planned to do turkey sausage and vegetable kebabs, but changed my mind the day of cooking. Instead of dealing with skewers, the possibility of uneven cooking, having to cook in multiple batches, etc., why not just use the grill wok and forget about kebabs? That's what I did.[p]I started with the sausage - one pack of sweet Italian and one pack of hot Italian. I grilled them direct at around 300-350 until they were nicely browned and firm. One thing I noticed about turkey sausage is they have less fat than pork sausage, which means less flareup. I took them off and let them rest in a foil pan.[p]Next came the vegetables. I cut up one yellow pepper, one red pepper, one orang pepper and a couple of red onions. I also cut some mushrooms in half, and left the smaller ones intact. I tossed all of them with a little olive oil and kosher salt. I had the grill wok heating up in the egg for about 15 minutes. I grilled the vegetables in two batches. The first batch stayed warm in a foil-covered foil tray while the second batch was cooking. I probably cooked each batch about 8 minutes, at around 350, stirring occasionally. [p]I cut up the sausages into bite sized pieces. I was going to mix them with the peppers but I ended up serving them separately (just in case there were guests who didn't want any sausage). They were a big hit. My aunt, who normally doesn't like spicey foods, loved the spicey sausage. My brother, who is skeptical of any sausage that once had feathers, went back for seconds.[p]The main course was great too - pulled pork (a butt and a picnic that I cooked overnight with no guru and no temp probe - just a poke with an instant read thermo Sunday afternoon), grilled chicken thighs and drumsticks (marinated for a couple of hours in balsamic vinegar dressing), baked beans, macaroni and cheese and pickled onions. [p]I highly recommend turkey sausage on the Egg. They're great for non-red meat eaters or for a healthy alternative to regular sausage.
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