Effortless Grilled Italian Sausage (Print Version)

# Ingredients:

→ Sausage

01 - 4-6 soft brioche buns for hot dogs
02 - Spray oil for nonstick cooking
03 - 450g of fresh links (Italian sausage, mild or spicy)

→ Lemon Basil Aioli

04 - 120ml premium mayo
05 - 1 cup packed fresh basil leaves and stems (30g)
06 - Grated peel of 1 medium lemon
07 - Two whole garlic cloves
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon coarse kosher salt (Morton recommended)

→ Castelvetrano Giardiniera Relish

10 - 60ml drained capers
11 - 120ml of mild or spicy giardiniera, drained
12 - 140g of Castelvetrano olives, pitted (a little over 1/2 cup)

→ For Serving

13 - Sweet and tangy balsamic drizzle

# Instructions:

01 - Make sure your grill setup uses indirect cooking with a high-heat zone and a cooler spot. Preheat a gas grill for 15 minutes, or for charcoal, fire up coals about 30 minutes before starting.
02 - Throw the mayo, basil, lemon zest, garlic, salt, and pepper into a processor. Whirl it until smooth, scrape it into a small dish, and pop it in the fridge. Keeps fresh for seven days.
03 - Using the same food processor, toss in the olives, giardiniera, and capers. Blend them quickly (just 3-5 pulses) until chunky but combined. Store up to 14 days in a sealed container.
04 - Start grilling the sausages in the cool heat zone, as close to the flames as you can without placing them over the fire. Grill with the lid on for 4-5 minutes per side until they hit 150°F (65°C) inside.
05 - Shift the sausages to the direct heat zone for 2-3 minutes per side until they've got that crispy, seared outside and register 160°F (71°C). Set them aside for a couple of minutes to rest.
06 - Spray the brioche rolls lightly with cooking oil. Pop them onto the grill and toast for 1 minute over the hottest spot until golden and crisp.
07 - Lay a grilled sausage into a toasted roll. Add a good helping of Castelvetrano relish and drizzle over the tangy aioli. Finish with a splash of balsamic if you like.

# Notes:

01 - Choose either spicy or mild Italian sausages—it’s up to your taste!
02 - Don’t throw away the leftover lemon; use the juice in drinks or dressings.
03 - Grilling with two temperature zones makes sure the inside cooks without burning the outside.

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