Sausages With Tangy, Gingery Pineapple
Debate ham and pineapple pizza all you want. There’s no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.
- Total:
- Serves: 3 persons
Ingredients
- 2cups pineapple chunks, in 1-inch pieces
- 2tablespoons dark brown sugar
- 2tablespoons extra-virgin olive oil
- 4teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
- 4teaspoons finely grated lime zest (from 1 to 2 limes)
- Kosher salt and black pepper
- ½teaspoon ground allspice
- ⅛teaspoon ground cayenne
- 1large red onion, halved and thinly sliced into half-moons
- 1pound sweet or spicy Italian sausage
- ½cup cilantro leaves and tender stems, roughly chopped
- 1tablespoon lime juice, plus more to taste
- 1small garlic clove, finely grated or minced
- ½teaspoon fresh ginger, finely grated or minced
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
Instructions
Step 1
Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.Step 2
In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)Step 3
Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.Step 4
Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.Step 5
Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.