Grilled Sausage Bruno Recipe

Trim and preheat

Trim woody ends from the broccolini. Rinse and pat dry. Bring sausages to room temperature for 15–30 minutes while you preheat the grill to medium-high (about 400°F / 200°C).

Make lemon-garlic oil

In a small bowl combine 2 tablespoons olive oil, minced garlic, juice of half the lemon, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve remaining oil for brushing and finishing.

Place sausages on the preheated grill over direct medium-high heat. Cook 10–14 minutes total, turning every 3–4 minutes to get even char and to cook through. Internal temperature should reach 160°F (71°C) for pork sausages. If sausages begin to char too quickly, move to indirect heat to finish cooking.

Once cooked, remove sausages to a plate, tent loosely with foil and rest for 5 minutes.

While sausages grill (or on a second zone of the grill), toss broccolini with remaining 1 tablespoon olive oil, a pinch of salt and pepper. Place broccolini perpendicular to grates or use a grill basket to prevent slipping.

Grill broccolini 4–6 minutes, turning once, until stalks are tender-crisp and tips have charred flecks. During the last minute brush with lemon-garlic oil prepared earlier.

Transfer broccolini to a serving platter and squeeze the remaining half lemon over top.

Slice sausages on a diagonal into 3/4-inch pieces and arrange them over or alongside the broccolini.

Scatter shaved Parmesan over the warm sausages and broccolini so it softens and adheres. If using, sprinkle red pepper flakes and chopped parsley for color and heat.

Drizzle any remaining lemon-garlic oil or a little extra-virgin olive oil over the dish, taste and adjust with a small pinch of salt and freshly ground black pepper as needed.

Serve immediately while warm.