Grilled Sausage
with pineapple salsa / herby green bean salad
Smarts: Use your favorite sausage for these "dogs." Pre-cooked or smoked sausage links will cook quickly since they just need to heat through, but raw sausage links are also great - just allow a bit more time to cook them all the way through.
Ingredients
- Mayonnaise, paleo-friendly - 6 Tbsp
- Sriracha - 2 tsp (sub any hot sauce)
- Lime juice - 1 tsp
- Jalapenos - 1, diced
- Shallots - 2 cloves, diced
- Pineapple, fresh - 1 cup, finely diced
- Vinegar, rice - 2 tsp
- Sausage, any smoked or pre-cooked - 4 links (sub any raw sausage links)
- Green beans - 12 oz, 1” / 2.5 cm pieces
- Parsley - 2 tsp, chopped
- Vinegar, apple cider - 2 tsp
- Oil, olive - 2 tsp
Nutrition Facts
Prep
- Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
- Jalapenos / Shallots / Green beans - Prep as directed. Combine jalapenos and shallots in one container. Store green beans in a separate container. (Can be done up to 5 days ahead)
- Pre-cook green beans - Place green beans in a microwave safe container. Cover with a damp paper towel and microwave on high until bright green and tender, 4 to 5 minutes. (Can be done up to 5 days ahead)
- Pineapple / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Dress green beans - Whisk together parsley, apple cider vinegar, and olive oil. Add green beans. Refrigerate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
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Make
- If cooking on a grill: Heat grill to 500F / 260C degrees.
- Combine jalapenos, shallots, and pineapple. Toss with rice vinegar. Set aside while cooking sausage.
- {grill}: When grill is hot, brush grates with some oil. Grill sausages over direct heat until they are heated through and have grill marks on all sides. (Note: If using raw sausage links, grill until sausages are cooked all the way through.)
- If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush with some oil. Add sausages and cook on all sides until heated through and golden brown on the outside. (Note: If using raw sausage links, continue cooking until sausages are cooked all the way through.)
- Give green beans a stir and season with some salt and pepper.
- Slice sausages and serve with salsa and Sriracha mayo. Enjoy green beans on the side.
Nutrition Facts
Reviews
Ratings
28 reviews
Made this with smoked sausage and was delighted with the different flavors. It was a nice change from the usual toppings. Wish I used fresh corn in the salad but it was a cooler side dish opposite the sriracha mayo.
0 HelpfulReally liked the pineapple salsa! I used the leftovers on a salad. Subbed veggie sausage. I liked the green beans but it seemed like they were missing something.
0 HelpfulSubstituted veggie sausage, which always works out great. The sauce was delicious, and the pineapple was unexpected but worked out really well. The green beans felt lacking. I'd probably make them with butter next time.
0 HelpfulWe added the corn to the Paleo version, because we are trying to cut down the bread consumption, but not going strictly Paleo. I made a few mistakes along the way, but it still came out delish!
0 HelpfulLoved the pineapple salsa. This was a great meal. I will try a different sausage next time.
0 HelpfulThe sausage dogs were great, if a bit messy - I loved the salsa! The corn and green bean salad wasn't my favorite though.
0 Helpful