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Tequila Sausage and Vegetable Mixed Grill

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.