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Our standard is simple: No antibiotics, ever.

We believe animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Grilled Sausage & Veggies with Chimichurri

Grilled sausage with salsa verde recipe

A quick and easy herb sauce brings a platter of grilled sausages, polenta, eggplant and zucchini to delicious life.

Dairy-Free

Gluten-Free


Serves 4 to 6 | Total Time: Less Than 60 Mins

Ingredients

For the chimichurri:

  • 1 shallot, finely chopped
  • 1 cup parsley leaves, chopped
  • ½ cup mint leaves, chopped
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • Pinch of crushed red pepper flakes

For the grilled sausage & veggies:

Instructions

To make the chimichurri:

  1. Combine the shallots, parsley and mint in a small bowl. 
  2. Add the olive oil, vinegar, salt and crushed red pepper. 
  3. Stir together and set aside.

To make the grilled sausage & veggies:

  1. Heat the grill over medium-high heat. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper. 
  2. Grill the vegetables, flipping halfway through, until tender, 10 to 12 minutes (put the zucchini in a grill basket or on a sheet of foil if necessary). 
  3. Remove from the grill and transfer to a platter; cover loosely with foil to keep warm.
  4. Add the sausage and polenta to the grill. Grill until grill marks appear and sausages and polenta are hot through, about 10 minutes.
  5. Transfer to the platter. Serve with the chimichurri.

Gluten-Free

Dairy-Free