Grilled Sausages with Maple-Glazed Fruit

Grilled Sausages with Maple-Glazed Fruit
Contributor
Whole Foods Market

Take this versatile grilling sausage preparation in a brunch direction, or serve it with whole wheat couscous and a salad for dinner. Pre-poaching the sausages and stone fruit up to a day ahead will help them cook quickly so even the cook can relax.

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4
Servings
66
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 cups apple juice
  • 6 firm, ripe stone fruit, such as peaches, nectarines or plums, halved
  • 6 large mild house-made sausages
  • Oil for brushing grill grates
  • 2 tablespoons pure maple syrup

Directions

Place apple juice in a medium saucepan with fruit. Add just enough cold water to cover fruit. Place over high heat and bring just to a boil. Lower the heat and simmer until fruit just becomes tender, 1 to 3 minutes depending on the ripeness of the fruit. Remove fruit with a slotted spoon and place in a large lidded container. 

Place sausages in the fruit-poaching liquid. Return to high heat and bring to a boil. Lower heat and simmer until barely cooked through, about 7 to 8 minutes. Remove sausages with a slotted spoon and place in the container with fruit. Let cool completely, cover and refrigerate.

When ready to cook, brush the grill with oil and prepare for medium-heat cooking. Grill sausages until browned and heated through, 6 to 8 minutes. Brush fruit with maple syrup and grill until soft and browned, 4 to 5 minutes. Cut fruit into pieces and serve with sausages.

Nutritional Facts

Sugar
14g
16%
Carbohydrate, by difference
16g
12%
Vitamin C, total ascorbic acid
39mg
52%
Calcium, Ca
16mg
2%
Choline, total
2mg
0%
Fluoride, F
39µg
1%
Magnesium, Mg
7mg
2%
Phosphorus, P
7mg
1%
Sodium, Na
5mg
0%
Water
91g
3%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.