Grilled Sausages with Condiment Bar | PCC Natural Markets

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Grilled Sausages with Condiment Bar

Serves: 4

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PCC sausages are made for us by a local Seattle company, Mondo and Sons! They’re fat, juicy and filled with truly top-quality ingredients. Prior to grilling, I like to poach them gently to cook them through, and then finish them with a sizzle on the hot grill, surrounded by sweet onions, peppers and even grilled pickles! To top it off, set up a vibrant condiment bar so each guest can custom design their own creation.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Combine water with wine or beer; bring to a gentle simmer and add sausages. Don’t prick or poke any holes in the sausages; you want to keep all those lovely flavors inside! Simmer for 10 to 12 minutes or until the sausages are just cooked through (they should read 165° F in the center).

Preheat a grill to medium-high heat. Place poached sausages on the grill and cook for about 4 minutes, then flip and cook another 4 minutes, or until are sizzling and golden. While sausages are cooking, brush onions, sweet peppers and pickles with a little olive oil and season the onions and sweet peppers with salt and pepper. Distribute on the grill and cook for 2 to 3 minutes on one side and flip to cook for a couple of minutes on the other side.

Pile sausages with onions, peppers and pickles on a platter and serve with fresh buns or wraps and a condiment bar of your favorite accompaniments.


Condiment bar suggestions

  • Firefly Kitchens Classic Kraut
  • Firefly Kitchens Cortido Kraut
  • Firefly Kitchens Ruby Red Kraut
  • A selection of mustards (spicy, coarse grind, honey mustard)
  • Sweet and dill pickle relish
  • Chutney
  • Grilled Cherry Pasilla Salsa
  • Crumbled feta cheese
  • Thinly sliced green onions
  • Chili
  • Grated cheddar or pepper jack cheese

Make it a meal

Round out your picnic with help from the PCC Deli.

PCC California Potato Salad
PCC Macaroni Salad
PCC Red, White and Black Baked Beans

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired July 2, 2012.

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