How to make
1 bag (680 g)PC® Ruby Little Gems Red Mini Potatoes
3 tbsp (45 mL)PC® New World EVOO Extra Virgin Olive Oil
1Small bulb fennel (or half large bulb)
1Red onion, peeled
1/2 tsp (2 mL)Freshly ground black pepper
4PC® Loads of Asiago & Kale Fully Cooked Smoked Chicken Sausages
2 tbsp (25 mL)Drained capers, roughly chopped
1 tbsp (15 mL)Cider vinegar
2 tbsp (25 mL)Chopped fresh parsley
How to make
- Step 1
Place potatoes in small saucepan; cover with water. Bring to a low boil over medium-high heat. Cover and boil 12 to 15 minutes or until tender but firm; drain well. Toss with 1 tbsp (15 mL) of the olive oil in large bowl; set aside., Preheat barbecue to medium heat.
- Step 2
Preheat barbecue to medium heat.
- Step 3
Halve fennel bulb from top to bottom leaving root intact. Slice into thin wedges about 3/4-inch (2 cm) thick; place in another large bowl. Cut onion following same method as fennel, leaving root intact to keep layers together while grilling. Add to bowl with fennel; toss with 1 tbsp (15 mL) of the olive oil and the pepper. Transfer to grill basket.
- Step 4
Grill fennel and onion 20 minutes, stirring occasionally, or until tender with grill marks. Meanwhile, grill sausages 7 to 8 minutes, turning frequently, or until heated through, and place oiled potatoes directly on grill or in grill basket 7 to 8 minutes or until golden.
- Step 5
Whisk together capers, vinegar and remaining 1 tbsp (15 mL) oil in large bowl. Add fennel, onions and potatoes as they come off the grill.
- Step 6
Slice grilled sausages on an angle into 1/2-inch (1 cm) thick slices. Add to fennel mixture with parsley; toss gently to combine. Transfer to serving bowl; serve hot or at room temperature.