Grilled Sausages and Radicchio

By Melissa Clark

Grilled Sausages and Radicchio
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(251)
Comments
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For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side. Or, even better, toss them into your salad (in this case, a lightly grilled radicchio salad), letting their fat flavor the leaves along with the lemon juice and good olive oil you also packed.

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Ingredients

Yield:4 servings
  • 2large heads radicchio, about 10 ounces each
  • 3 to 4tablespoon extra-virgin olive oil, more to taste
  • ¼teaspoon salt, more to taste
  • 2pounds sweet or hot Italian sausages
  • 1lemon, halved
  • Basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

801 calories; 67 grams fat; 21 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 11 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 34 grams protein; 1309 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and ¼ teaspoon salt.

  2. Step 2

    Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.

  3. Step 3

    When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.

  4. Step 4

    Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.

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Ratings

4 out of 5
251 user ratings
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Comments

Laurie Dickerson

This was really good, but I used red cabbage since I had no radicchio. Thickly sliced red cabbage tossed in olive oil. salt, & pepper, done in a grill pan.
And so easy!

Liz

I cooked this yesterday for a cocktail hour for friends in the neighborhood. A big platter, with the grilled radicchio and sweet italian sausages. I also grilled zucchini and red peppers - the platter was pretty and the food was delicious! Quick and easy. A keeper! I grilled the radicchio on both sides, as I wanted a stronger, smoky flavor. It was perfect.

KJM

This will be a spring/summer go-to recipe. We've done it with pork sausage and turkey sausage, and both were great. I toss a few scallions on the grill, too. I slice the scallions and radicchio, toss them with arugula and basil. Make a quick vinaigrette with olive oil, red wine vinegar, Dijon. Toss the salad with the dressing. Top it with the sausage. Delicious. Light and easy. I think the Dijon in the vinaigrette really plays well off the sausage.

Seth

For some reason I have been craving radicchio in all forms of cooked this winter. This recipe really hit the spot in terms of the quickness, ease and the depth of flavor you get from the cartelized radicchio. Will make again and again

Sharon de Cook

We loved this because we enjoy vibrant, spicy foods. Followed recipe, adding some honey-sweetened mustard vinagrette to the lemon on the radicchio, and served this with salty, baked fingerling potatoes and a cold dry rose. Mmmmmm. Simple!

seth

I executed this recipe EXACTLY AS WRITTEN. It was so simple and delicious. It does not need substitutions or brown sugar or any bloody other thing.

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