Sausages With Tangy, Gingery Pineapple
Published Feb. 22, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups pineapple chunks, in 1-inch pieces
- 2tablespoons dark brown sugar
- 2tablespoons extra-virgin olive oil
- 4teaspoons finely grated fresh ginger (from 1½-inch piece)
- 4teaspoons finely grated lime zest (from 1 to 2 limes)
- Kosher salt and black pepper
- ½teaspoon ground allspice
- ⅛teaspoon ground cayenne
- 1large red onion, halved and thinly sliced into half-moons
- 1pound sweet or spicy Italian sausage
- ½cup cilantro leaves and tender stems, roughly chopped
- 1tablespoon lime juice, plus more to taste
- 1small garlic clove, finely grated or minced
- ½teaspoon fresh ginger, finely grated or minced
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
For the Ginger-lime Vinaigrette
Nutritional analysis per serving (4 servings)
561 calories; 45 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 17 grams protein; 644 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
- Step 1
Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
- Step 2
In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, ½ teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
- Step 3
Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
- Step 4
Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.
- Step 5
Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.
Private Notes
Comments
WooHoo! Another Melissa score. Very good, very tasty. Do slice the onion thicker - half an hour at 450 (I have a convection oven & cooked at 425) will burn it to a crisp. I served it with a spinach salad to add green & cut the sweetness, but next time (and there will be a next time) I will simply serve it over spinach or arugula. Very colorful & sort of tropical when there's snow outside!
Quick and good dinner. Put it on arugula to cut the sweetness.
This may be the best recipe that I have ever cooked from the NYT Cooking Site! We followed the directions, I did cut the purple onion bigger than half moons, I also used fresh pineapple and upped the Cayenne to 1/4 t. or so. It was done in exactly 30 minutes at 450 degrees. We all loved it! We want to cook the pineapple/onion mixture and add shrimp at the end and wrap them in a tortilla. I also think pork chops, ham or fish fillets would work.
Recipe calls for too much oil. First time I made this, the entire finished product, while very flavorful, was soaking in a small pond of oil. I'll halve the oil next time and see how it turns out.
So good! Fast, easy, and tastes like a restaurant meal. Will make it again for sure
sliced sweet potato added to the marinade with the pineapple and roasted along with everything else makes for a great addition to this awesome meal.