Perfect for your Labor Day backyard party.
The night we made this there was only the two of us. As you can see in the picture, we could have feed at least 4 extra people. Where were you?
This isn’t actually a “mixed grill” but I didn’t know what to call it. I had saved the basic ingredients from a Food Network recipe I had seen but then decided to go off road and add a lot of other things to the recipe. Usually a mixed grill has several kinds of meats and I only had my Eckerman’s Smoked jalapeno Sausage with Cheese and besides we didn’t need any other meats.
Of course I didn’t do the cooking, I just prepped everything and had it ready for GA to do the grilling with me over his shoulder giving advice that he doesn’t really need. The prepping of this probably took longer than the actual cooking but you could all early in the day or even the day before.
This would be a good meal to make with a large fresh summer salad and maybe some good crusty bread with some nice salted butter and call it a day. BUT, then you have to save room for dessert (always).
I hope you are enjoying a cooler summer than we are having here in Texas. I’m anxious for cooler weather so we can entertain outside our tiny house.
BLAST FROM THE PAST: Stay cool this summer with this Frozen Fruit with White Chocolate Sauce. Easy and quick and delicious.
Most of the ingredients ready to go.
Have things cut up in advance. My potatoes have already been partially cooked and smashed.
You can do just about any of your favorite vegetables. Some that need more cook time go on early and then others get added along the way.
The tequila and orange liqueur get added towards the end.
Squeeze the limes over all the vegetables/sausage.
Sprinkle with the cilantro and salt and pepper to taste.
Tequila Sausage and Vegetable Mixed Grill
- 2 lb. smoked sausage
- 2-4 ears corn cut in half or thirds
- 2-3 bell peppers different colors
- 1 package sugar snap Peas
- 8-10 small new potatoes boiled until almost tender
- 1-2 fresh jalapeno peppers seeded cut in quarters
- 1/2 large red onion cut into slivers
- 1 oz. tequila
- juice of 2 limes save the lime to add to the grill
- 1 Tbsp. orange flavored liqueur I used Patron
- 1/4 c. fresh chopped cilantro leaves
- 2-3 cloves garlic smashed
- 2-3 Tbsp. oil
- Preboil the potatoes until almost done. When they have cooled, use the bottom of a glass and smash but try to leave all in one piece. Set aside.
Get everything ready for the grill -- Slice the sausage into 1-2" pieces, cut the corn cobs into 1/3's or 1/2's, slice the bell peppers into long strips, pull the strings off the snow peas (or sugar snap) have the onion and garlic and jalapenos all cut up. You can put these all on a large sheet pan but keep them separate because some need a little more cooking time. Mix the tequila and Cointreau together and set aside. The cilantro will be added last so do not mix in.
- Start your grill and have on medium-high heat. If you do not have a flat top to your grill (like mine in the picture) you could use a griddle or even a sheet pan. If you do not have a grill you could also do this in the oven on a sheet pan.
Add a little of the oil to the surface of whatever you are cooking on and add the onions and the corn and cook almost until onions are translucent. Add the sausage pieces, the peppers, the garlic, and the smashed new potatoes. You want the potatoes to get crusty and brown so make sure they make contact with the pan surface. Gently mix and stir as things cook. You want a lot of color on the vegetables so keep turning so they get nice and brown in spots. Add in the snowpeas/sugar snap peas at the end so they have about 2-3 minutes to warm and cook. When everything is almost done, pour on the tequila, Cointreau and the lime juice. Sprinkle with the cilantro and you are ready to eat.