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Grilled Sausages with Kiwi Relish and Yogurt Sauce
Recipes
Grilled Sausages with Kiwi Relish and Yogurt Sauce
4 servings
2 hours, 45 minutes total (Active 45 minutes)

Ingredients

  • 4 firm kiwifruit
  • 1 medium red bell pepper
  • 3 baby cucumbers
  • 3 oz shallots
  • 1 serrano pepper
  • ¾ cup rice vinegar
  • 1 cup water
  • 2 teaspoons kosher salt
  • 3 tablespoons fresh mint
  • ½ cup whole milk plain Greek yogurt
  • ½ teaspoon ground cumin
  • 4 links mild (or hot) chicken sausage (about 16 oz)
  • 4 naan bread rounds

Steps

    1. Peel kiwifruit; cut kiwifruit, bell pepper, and cucumbers into ¼-inch cubes. Chop shallot and serrano pepper finely, discarding membranes and seeds if desired. Place kiwi, bell peppers, cucumbers, shallots and serrano peppers in large bowl. Combine vinegar, water, and salt in small saucepan; bring to a boil. Pour hot brine over chopped kiwi mixture, stir to combine, and let stand to cool to room temperature; chill 2 hours (or overnight).
    2. Chop mint finely. Combine mint, yogurt, and cumin until blended; chill until ready to serve.
    3. Preheat grill (or grill pan) on medium. Place sausages in medium saucepan and cover with water; bring to a simmer on medium-low, then simmer 10 minutes. Remove sausages from pan and place on grill; cook 6–8 minutes, turning occasionally, until grill-marked and 165°F.
    4. Place naan rounds on grill and cook 1 minute on each side or until grill-marked and warm. Spread about 2 tablespoons yogurt mixture down center of each naan round; add sausages and top with kiwi relish. Serve.

    Chef's Tip: Store relish and brine in airtight container; chill up to one week. Use leftover relish on sandwiches, in salads, or on grilled meats.

Amount per ¼ recipe serving: Calories 320, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 80mg, Sodium 990mg, Total Carb 34g, Fiber 5g, Total Sugar 11g, (Incl. 1g Added Sugars), Protein 24g, Vitamin D 6%, Calc 10%, Iron 15%, Potassium 15%