Askew's Own Sausages Grilled & Jerk Burgers

Askew’s Own Sausages Grilled  

Ingredients

• 1 lb Askew’s Own Italian sausage*

• nonstick cooking spray

• 4–6 Brioche Hot Dog Buns*

for serving: castelvetrano giardiniera relish (below), lemon basil aioli (below), balsamic glaze, etc.

for the lemon basil aioli:

• 1/2 cup high-quality mayonnaise

• 1 cup packed fresh basil leaves

• 1 medium lemon, zested

• 4 cloves garlic

• 1/2 tsp each salt & ground black pepper

for the castelvetrano giardiniera relish:

• heaping 1/2 cup pitted castelvetrano olives

• 1/2 cup giardiniera

• 1/4 cup capers, drained

 Directions

1.    Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.

2.    Prep the aioli & the relish: While the grill preheats, prep the Italian sausage toppings!

3.    Lemon basil aioli: Add all listed ingredients to a food processor. Process until combined into a smooth mixture. Transfer to a serving dish and set aside. 

4.    Castelvetrano giardiniera relish: Add all listed ingredients to the same food processor used to make the aioli. Pulse just 3-5 times, just until the olives & giardiniera are roughly chopped. Transfer to a serving dish and set aside. 

5.    Grill the sausage: Once the grill is hot, place the sausage directly on the indirect heat and close the lid & cook for 4-5 minutes.

6.    Toast the St Pierre Brioche Hot Dog Rolls: Lightly spritz the rolls with nonstick cooking spray. Place the rolls on the grill grates over direct heat. Cook for 1 minute or so, until as toasty.

7.    Serve the grilled sausage on a toasted roll, topped with castelvetrano relish & generous drizzles of lemon basil aioli & balsamic glaze, as desired. Enjoy! 

Recipe & Photo Credits: playswellwithbutter.com
*In flyer May 29 - June 4, 2022

Jerk Burgers

Ingredients

• 2 tsp white vinegar*

• 1 tbs water

• 1/2 habanero chili pepper, seeds removed, minced

• 1/2 cup chopped green onion, i

• 4 cloves garlic, chopped

• 1 tbs fresh thyme

• 1 tsp ground allspice

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 tsp ground ginger

• 1 tsp molasses

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 1/2 pounds ground beef*

Coleslaw:

• 2 cups shredded cabbage

• 1/4 cup red onion, chopped

• Pinch chopped thyme

• 3 tbs mayonnaise

• 2 tbs lime juice

• 1 tsp grated lime zest

• Salt and pepper to taste

Directions 

1. Make the jerk mixture:

In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped.

2. Make the patties:

Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated.

Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun.

3. Chill the patties:

Chill about 30 minutes or until you are ready to cookMake the coleslaw:

In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

4. Grill the jerk burgers:

Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side.

5. Serve:

Serve burgers topped with coleslaw, with or without hamburger buns.

Recipe & Photo Credits: simplyrecipes.com
*In flyer May 22-28, 2022