French · Dinner
Grilled Sausages with Mustard
Grilled lamb sausages cooked over direct high heat until the casing chars and centre stays juicy. Served with sharp Dijon mustard, dressed watercress, and grilled baguette, finished with cracked black pepper and fresh thyme.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
589Calories
28.5gProtein
40.8gFat
29.1gCarbs
2.8gSugar
3gFiber
1401mgSodium
135mgChol
16.2gSat Fat
485mgPotassium
88mgCalcium
3.2mgIron
1.8mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the sausages dry with paper towel and let sit at room temperature 5 minutes while the grill heats for even cooking.
2
Grill
Heat a grill pan to medium-high, brush with olive oil, and cook the sausages 10 to 12 minutes, turning every 2 to 3 minutes, until charred and juices run clear.
3
Toast
Lay the split baguette cut-side down on the grill's cooler edge for 1 to 2 minutes until golden with light grill marks.
4
Rest
Move the sausages to a plate and rest 5 minutes so juices settle back into the meat.
5
Toss
In a small bowl, combine watercress, red wine vinegar, thyme leaves, and salt until lightly coated and glossy.
6
Plate
Arrange the sausages beside toasted baguette and dressed watercress, add a dollop of Dijon mustard and cracked black pepper on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb sausages (2 links)
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp olive oil, for brushing
- 11 small baguette, split lengthwise
- 22 small handful watercress
- 1 tsp1 tsp red wine vinegar
- 1 tsp1 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp black pepper, cracked
- 2 pinch2 pinch salt
