Grilled Sausage with Island Flavors

Ingredients

In this adaptation of the original Argentinian salchicha parrillera, we incorporate the vibrant flavors of the United States Virgin Islands. The addition of Caribbean spices such as allspice, thyme, and Scotch bonnet peppers gives the sausages a distinct island twist. The use of pineapple and lime juice adds a tropical tang, while caramelized onions bring a touch of sweetness. These modifications infuse the dish with the unique flavors and aromas of the Caribbean, making it a true representation of the cuisine of the United States Virgin Islands. We alse have the original recipe for Salchicha parrillera, so you can check it out.

• 4 sausages (such as bratwurst or Italian sausage) 4 sausages (such as bratwurst or Italian sausage)
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons pineapple juice 2 tablespoons pineapple juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 onion, thinly sliced 1 onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the allspice, dried thyme, black pepper, salt, and minced Scotch bonnet pepper.
3. 3.
   Rub the sausages with the spice mixture, ensuring they are evenly coated.
4. 4.
   In a separate bowl, whisk together the olive oil, pineapple juice, and lime juice.
5. 5.
   Place the sausages on the preheated grill and cook for 10-12 minutes, turning occasionally, until they are browned and cooked through.
6. 6.
   While the sausages are grilling, heat a skillet over medium heat and add a drizzle of olive oil.
7. 7.
   Add the sliced onions to the skillet and cook until they are caramelized and golden brown, stirring occasionally.
8. 8.
   Once the sausages are cooked, remove them from the grill and let them rest for a few minutes.
9. 9.
   Serve the grilled sausages topped with caramelized onions and garnish with fresh cilantro.

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple juice as a substitute.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. Use gloves or wash your hands thoroughly after handling them to avoid irritation.

Tips & Tricks

• For an extra burst of flavor, marinate the sausages in the spice mixture and pineapple-lime marinade for a few hours or overnight before grilling.
• Serve the grilled sausages in a warm bun with your favorite condiments, such as mustard or hot sauce, for a delicious Caribbean-inspired hot dog.
• If you prefer a milder heat, reduce the amount of Scotch bonnet pepper or substitute it with a milder chili pepper.

Serving advice

Serve the Grilled Sausage with Island Flavors as a main course alongside a fresh green salad or grilled vegetables. It pairs well with traditional Caribbean side dishes like rice and peas or plantains.

Presentation advice

Arrange the grilled sausages on a platter and top them with the caramelized onions. Garnish with fresh cilantro for a pop of color. Serve with a wedge of lime on the side for an extra burst of citrus flavor.