Grilled Sausage Recipe

Prep and confit

Preheat oven to 275°F (135°C). Place scrubbed fingerling potatoes in a single layer in an ovenproof baking dish or shallow roasting pan. Add crushed garlic, thyme sprigs, bay leaves, kosher salt and black pepper. Pour the neutral oil over the potatoes so they are mostly submerged (use enough oil to cover about 3/4 of the potatoes; remaining oil will be reserved).

Cover the dish tightly with aluminum foil or a lid and bake in the preheated oven for 90–120 minutes, until the potatoes are very tender when pierced with a knife. Rotate pan once halfway through cooking for even color.

Carefully remove from oven. Leave potatoes in the oil to cool slightly for 10–15 minutes. Remove thyme sprigs and bay leaves. Transfer potatoes to a bowl or platter using a slotted spoon, reserving the flavored oil for later use (strain and save for another use if desired).

Right before serving, heat a large skillet over medium-high heat and add 1–2 tablespoons of the reserved confit oil. Add the confit potatoes cut side down and sear for 3–4 minutes until crisp and golden. Toss with chopped parsley and a teaspoon of sherry or white wine vinegar, then season with flaky sea salt and a pinch of black pepper. Keep warm.

Grill sausages

Preheat grill or grill pan to medium-high (about 400°F/200°C). If sausages are refrigerated, let sit 10 minutes at room temperature. Lightly oil the grill grates or brush sausages with a little of the reserved confit oil to prevent sticking.

Place apple & gouda sausages on the hot grill. Cook for 10–12 minutes, turning every 2–3 minutes so they brown evenly and the internal temperature reaches 160°F (71°C) for pork sausages or according to package instructions. If using a gas grill, finish over indirect heat if they start to char too quickly.

If you want melted gouda on top, during the last 1–2 minutes of cooking, place shredded or sliced gouda over sausages and close grill lid briefly or cover skillet with a pan lid to melt.

Toast rolls and assemble

While sausages finish, split brioche rolls and butter cut sides. Toast cut sides on the grill or skillet until golden, about 1–2 minutes. Spread 1/2 tablespoon yellow mustard inside each roll. Place a grilled sausage in each toasted roll, top with a spoonful (about 2 tablespoons) of apple chutney or apple slices if using, sprinkle a pinch of flaky sea salt and a little black pepper. Serve immediately alongside confit fingerlings.

Arrange 1 sausage sandwich per plate with about 250 g of confit fingerling potatoes (adjust portion to reach total servings). Drizzle a little reserved confit oil over potatoes if desired and scatter any remaining parsley. Offer extra mustard and flaky sea salt at the table.