Super Sausage

The scent of smoky, spicy, grilled sausage fills any kitchen with great expectations. And when you present a platter of mixed sausages to a hungry brood--or to several football-loving friends this weekend--you serve an easy crowd-pleaser.

After all, sausage offers the opportunity to serve a mixed grill without all the fuss of different cooking times for each type of meat. Just use several kinds of sausage.

Serve your sausage mixed grill with a selection of mustards and a savory jelly such as tomato or jalapeno. Two easy side dishes that complement the sausages are Red Onion Confit and Braised Spinach. Finish the platter with a generous sprinkling of walnut pieces and halves. Add a loaf of French bread and you have a meat feast.

Menu

Sausage Mixed Grill

Red Onion Confit

Braised Spinach

INGREDIENTS

Staples

Butter

Dijon and other assorted mustards

Pepper

Salt

Light brown sugar

Red wine vinegar

Nonstick vegetable spray

Shopping

1 to 2 loaves French bread

2 red onions

16 sausage links

2 (10-ounce) bags spinach

Game Plan

30 minutes before: Heat grill, grill pan or broiler. Heat oven for toasting walnuts.

28 minutes before: Slice onions.

25 minutes before: Toast walnuts. Begin cooking onions.

20 minutes before: Begin cooking sausages.

18 minutes before: Remove walnuts from oven and set aside.

15 minutes before: Remove confit from heat and place in serving bowl. Continue cooking sausages.

10 minutes before: Set table and set out bread and bowls of mustards, jelly and confit. Turn sausages.

5 minutes before: Remove sausages from heat as each is cooked. Arrange on platter.

3 minutes before: Braise spinach; arrange on platter and garnish with toasted walnuts.

Sausage Mixed Grill

Active Work Time and Total Preparation Time: 20 minutes

If using grill pan or broiler to cook sausages, use nonstick vegetable spray to prevent sticking.

16 sausage links, assorted varieties

Nonstick vegetable spray, optional

* Cook sausages until browned on all sides, 15 to 18 minutes on grill or on grill pan or in broiler sprayed with nonstick vegetable spray. Turn sausages as needed so that they cook evenly.

8 servings. Each serving: 433 calories; 1,235 mg sodium; 105 mg cholesterol; 34 grams fat; 2 grams carbohydrates; 27 grams protein; 0 fiber.

Red Onion Confit

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes * Vegetarian

2 tablespoons butter

2 large red onions, sliced

1/4 cup red wine vinegar

1/4 cup light brown sugar, packed

Salt, pepper

* Melt butter in saute pan, add onions and cook until softened, 2 to 3 minutes.

* Add red wine vinegar and brown sugar and stir until onions are evenly coated.

* Cook until liquid evaporates and onions have bit of caramel color, 10 to 12 minutes. Season with salt and pepper to taste.

8 servings. Each serving: 54 calories; 68 mg sodium; 8 mg cholesterol; 3 grams fat; 7 grams carbohydrates; 0 protein; 0.17 gram fiber.

Braised Spinach

Active Work and Total Preparation Time: 12 minutes * Vegetarian

Don’t rinse the saute pan used to make the Red Onion Confit because it can be used to braise the spinach, giving the spinach more flavor.

1/4 cup shelled walnuts, toasted

2 (10-ounce) bags spinach

Salt, pepper

* Spread walnuts in 1 layer on baking sheet and toast at 350 degrees until fragrant, about 7 minutes.

* Saute spinach over high heat until wilted, stirring constantly, 1 to 1 1/2 minutes. Season with salt and pepper to taste and top with walnuts.

8 servings. Each serving: 40 calories; 93 mg sodium; 0 cholesterol; 3 grams fat; 3 grams carbohydrates; 3 grams protein; 0.80 gram fiber.