Grilled Sausages

with Pickled Vegetables

• • • Makes 6 to 8 servings • • •

The tantalizing aroma of smoke is almost always detectable in the countryside and hill towns of Abruzzo, Tuscany, and Umbria. These regions take their grilled meats seriously, and a mixed grill platter always features sausages. When I serve grilled sausages at home, I put out a selection of pickles to go with them; the vegetables’ bright colors dress up the platter and the vinegary flavors help to cut the richness of the meat. Gas grills are fine, but you’ll get a more “authentic” smoky flavor if you use a charcoal grill (see Cook’s Note).

Selection of pickled vegetables, such as Sweet-and-Sour Roasted Peppers (page 38), Pickled Rapini in Oil (page 41), Red Cabbage Pickle (page 47), and Cipollini in Agrodolce (page 60)

2 pounds (907 g) Garlic, Cheese, and Wine Sausages (page 222) or Sweet Italian Sausages (page 220)

Freshly squeezed juice of ½ lemon (optional)

Best-quality extra-virgin olive oil, for serving

1 • Remove the pickles from the refrigerator, if necessary, and arrange them on a large serving platter, leaving space for the sausages. Be sure to drain off any excess oil or vinegar before placing the vegetables on the platter.

2 • Prepare a medium-hot charcoal grill or heat a gas grill to medium-high. Be sure that the coals are not too hot or the sausages will split open from the excessive heat. When the coals are ready, or when the gas grill is preheated, arrange the sausages on the grate directly over the heat. Grill, turning occasionally, until the sausages are cooked through and nicely charred on the outside, about 10 minutes.

3 • Transfer the sausages to the platter. Squeeze the lemon juice over them, if using, then drizzle a thread of olive oil over the sausages and vegetables and serve.

Cook’s Note • I prefer hardwood lump charcoal to pressed carbon charcoal briquettes. The wood imparts a smokiness that nicely captures the classic flavor of the Italian grill. I also like the delicate tinkling-glass sound of the wood as it burns.