Sausages With Tangy, Gingery Pineapple
Published February 21, 2021
Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 ½-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
½ teaspoon ground allspice
⅛ teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
½ cup cilantro leaves and tender stems, roughly chopped
FOR THE GINGER-LIME VINAIGRETTE
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
½ teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
Nutritional analysis per serving (3 to 4 servings)
25 grams carbs; 78 milligrams cholesterol; 561 calories; 25 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 45 grams fat; 3 grams fiber; 644 milligrams sodium; 17 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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, ½ 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.
Private Notes
Comments
WooHoo! Another Melissa score. Very good, very tasty. Do slice the onion thicker - half an hour at 450 (I have a convection oven & cooked at 425) will burn it to a crisp. I served it with a spinach salad to add green & cut the sweetness, but next time (and there will be a next time) I will simply serve it over spinach or arugula. Very colorful & sort of tropical when there's snow outside!
Quick and good dinner. Put it on arugula to cut the sweetness.
This may be the best recipe that I have ever cooked from the NYT Cooking Site! We followed the directions, I did cut the purple onion bigger than half moons, I also used fresh pineapple and upped the Cayenne to 1/4 t. or so. It was done in exactly 30 minutes at 450 degrees. We all loved it! We want to cook the pineapple/onion mixture and add shrimp at the end and wrap them in a tortilla. I also think pork chops, ham or fish fillets would work.
Once picked, a whole pineapple gets no riper. But the enzymes keep going and after 2-3 days at room temperature it will start to break down and at 4-5 days it will get oversoft and develop a fermented smell. So I make a double batch each time and freeze the extra, cutting the sausage to bite size first after they cool down.
Double the vinaigrette - it’s perfect to drizzle over a side of couscous or mixed greens!
Paired it with coconut rice - so good!