Grilled Veal Sausages with Corn
A simple yet expressive grill pairing: juicy veal sausages and ears of corn rubbed with thyme and rosemary crushed in a mortar along with paprika, a blend of peppers, and olive oil. The corn is first boiled until tender, and on the grate it simply absorbs the herbal aroma and takes on toasty spots.
Grilled corn as a side for sausages is a familiar sight at a summer barbecue. Pre-boiling guarantees that the kernels turn tender inside while a toasted crust forms on the outside. Herbs crushed in a mortar release their essential oils far better than simply chopped, so the corn is infused with aroma through and through.
Before You Start
Don’t skip the boiling: raw corn on the grill will scorch on the outside while staying tough inside. Pat the ears dry of moisture before rubbing them with oil, otherwise the herb paste will slide off. Crush the thyme and rosemary in a mortar rather than just chopping them: that way they release more aroma. You can swap the veal sausages for chicken or pork, adjusting the grilling time to their thickness.
Serve everything hot straight from the grate. The leftover herb oil makes a tasty sauce you can drizzle over the finished dish.
Part of European cuisine — 100 more recipes in the section.
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Ingredients
Instructions
Boil the corn in salted boiling water for 8-10 minutes. Drain in a colander and pat dry with a napkin to remove excess moisture.
Crush the thyme and rosemary leaves in a mortar. Mix with the paprika, blend of peppers, and olive oil. Rub the resulting mixture into the corn.
Place the sausages on the heated grate, and after 5 minutes add the corn and grill everything together, remembering to turn it, for 5-7 minutes.
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