California Central Coast Recipes
Grilled Skewers of Linguica, Fresh Fennel, Oranges, and Vegetables
Grilled Skewers of Linguica, Fresh Fennel, Oranges and Vegetables are both fun and appetizing to make either as appetizers or a main course when it's hot and you don't want a heavy meal. The grilled orange and fennel gives the sausage a lightly sweet and tangy taste.
Linguica is a smoke cured pork sausage seasoned with garlic and paprika. Our local California varieties can be a bit spicy, but you can use whatever kind of sausage your mood and taste-buds are craving. When served as the main course, I suggest grilling a loaf of Pugliese or other peasant bread on your grill with the sausage. Serve the grilled sausage-veggie-fruit skewers with a fresh green salad, the grilled bread and of course a nice wine. If it's not too hot to cook something inside for a few minutes, try serving these skewers on a bed of Golden Orzo with Saffron
. It would be out of this world delicious and make an even grander presentation!
Preparation time: 15 minutesCooking time: 10 minutes
12 ounces Linguica sausage , cut into one-half inch chunks
1 Fresh Fennel Bulb , cleaned and cut into one-inch pieces
1 Red Pepper , cleaned, seeded and cut into one-inch pieces
1 small White Onion , peeled and cut into one-inch pieces
1 Large Orange , peeled and cut into chunks about one-inch pieces
Extra -virgin Olive oil for brushing meat and veggies
Several wooden or metal skewers
1 Slice the linguica and vegetables into chunks as directed above.
2 Fire-up your grill and start getting it hot.
3 Using wooden or metal skewers, alternate the linguica -or other sausage pieces with the vegetables and orange as shown in the photo. Brush lightly with olive oil.
4 Grill each "kabob" side for approximately 5-8 minutes over medium-low heat or until the sausage is cooked.
5 Serve with a loaf of peasant-style bread, or on a bed of Golden Orzo with Saffron , a salad and a nice bottle of wine.
Serve with a robust red wine like a Nero d'Avola.