This is another great twist on Harry Eastwood’s Turkey sausage recipe except we’re adding a French grilling version. This recipe calls for using Toulouse sausage made from pork. While turkey is generally healthier, this pork sausage is only 150 calories per sausage link which is still pretty tame considering the original recipe with a Turkey sausage is 440 calories per serving. Plus, the grilled liquid from the sausage itself is enough to replace certain ingredients.
Is There A French Grilling Method?
We often look at French cuisine as a highly technical art of cooking on the stovetop, but the French would highly disagree these days. They have honed their skills to the point of purity rules that include only pure wood and pure charcoal mixtures. It’s also an unknown trend that began almost 30 years ago throughout big and small French cities. Thanks to emerging cookbooks on the French method of grilling, the word is getting out quickly.
- 1 Toulouse sausage sliced into 1-inch rounds (or moredepending on each person)
- 9 Cups baby spinach (organic spinach stuffed into ameasuring cup)
- ¼ Cup of chicken broth (low sodium variety)
- 1 Large Lemon (zested)
- 1 Large Lemon (juiced after being zested)
- Salt and pepper (to taste)
- 1-2 Tablespoon garlic (freshly minced)- Optional
- Prepping your ingredientsStart with your outdoor grill that will serve as your cooking surface. You want to use a cast iron griddle so that any liquid that comes out of your sausage will become extra flavoring for your broth sauté. Place your griddle onto the direct heat to get the best sear on your sausage. As it starts to grill and melt away the fatty juices, you can flip each of them to get a great crust that fries them evenly and quickly.After this, you want to move your griddle to medium heat and add your chicken stock. If you want to have more garlic flavor you can now add freshly minced garlic. Toulouse sausage already has a lot of garlic, but an extra tablespoon or two won't hurt this recipe much at all. Give this a little stir and then add your lemon zest and juice followed by your baby spinach leaves. Now cover the griddle and let this simmer for 5 minutes.After this, you can remove the cover and let the remaining steam boil off. Move your griddle to the indirect side so the remaining steam vents away. At this point, you want to give this a taste so you can determine if you need to add extra salt or pepper. Mix the entire mixture by tossing the spinach and sausage together and serve this on a plate. This will make 4 equal servings or two very-hearty larger servings.
- Serving sidesOne great added side dish to this is freshly baked cornbread, which isn't typically your local French recipe either. You can slice a fresh baguette into thin slices and grill them with a bit of butter and garlic basted on top. Alternatively, you can dip these slices into the liquid left-over in your griddle and grill this directly on your BBQ to toast them up. If you want to give your bread a little smoky flavor, you can also close the lid for a minute or so.The best wine to add to this recipe is always going to be a wide range. If you enjoy red wine you can always choose a good merlot or cabernet sauvignon. There is also chardonnay if you prefer white wine that goes well with Toulouse sausage. If you prefer very good red wines, the best choices are often from Napa Valley, while Australian white wine has been getting rave reviews recently. Of course, you can never go wrong with any red or white French wines.