Grilled Honey-Glazed Sausage Patties

Name: Grilled Honey-Glazed Sausage Patties with Stone Fruit and Wild Rice Medley
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Mild Italian Sausage, uncased; 1 unit(s) Stone Fruit; ½ unit(s) Red Onion; 1 cup Wild Rice Medley; 7.5 g Chicken Stock Powder; 1 unit(s) Zucchini; 7 g Basil; 6 g Smoked Paprika-Garlic Blend; 2 unit(s) Honey; 1 tbsp Butter*; ¼ tsp Salt*; 0.12 g Pepper*; 1.3 tbsp Oil*

with Stone Fruit and Wild Rice Medley

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Grilled sausage patties–kissed with smoky honey, torn fresh basil and nectarines–is what warm weather is all about! It'll become a new favourite flavour combination.

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

1 unit(s)

Stone Fruit

½ unit(s)

Red Onion

1 cup

Wild Rice Medley

7.5 g

Chicken Stock Powder

1 unit(s)

Zucchini

7 g

Basil

6 g

Smoked Paprika-Garlic Blend

2 unit(s)

Honey

Not included in your delivery

1 tbsp

Butter*

¼ tsp

Salt*

0.12 g

Pepper*

1.3 tbsp

Oil*

Nutrition Values

Calories880 kcal

Fat35 g

Saturated Fat12 g

Carbohydrate111 g

Sugar22 g

Dietary Fiber6 g

Protein32 g

Cholesterol95 mg

Sodium1480 mg

Trans Fat0.4 g

Potassium1150 mg

Calcium125 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Small Bowl

•Silicone Brush

Cooking Steps

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat grill to medium (approx. 400°F).
Using a strainer, rinse rice until water runs clear.
To a medium pot, stir in wild rice medley, stock concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, cut four sections off nectarine, avoiding the pit.
Halve, then peel onion, keeping root intact. Cut half onion into quarters (use whole onion for 4 servings).
Quarter zucchini lengthwise.
To a large bowl, add nectarines, onions, zucchini and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Smoked Paprika-Garlic Spice Blend. Toss to coat.

To a small bowl, add honey and remaining Smoked Paprika-Garlic Spice Blend. Stir to combine, then set aside.
Shape sausage mixture into 4 (8) equal-sized patties, then transfer to a plate. Season with salt and pepper, then brush with 1 tsp (2 tsp) oil.

To one side of the grill, add patties. Close lid and grill for 3-4 min per side, until patties are cooked through.**
Once patties are cooked through, brush all over with the honey mixture.
Grill for a further 1-2 min, turning occasionally, until honey is sticky.

To the other side of the grill, add onions, nectarines and zucchini. Close lid and grill for 4-5 min per side, until veggies are tender.
Transfer zucchini back to the large bowl. Transfer onions and nectarines to a clean cutting board.

Roughly chop grilled onions into 1-inch pieces.
Roughly chop grilled nectarines into 1/2-inch pieces.
Fluff rice with a fork. Add 1 tbsp (2 tbsp) butter and onions, then stir to combine.
Divide rice medley between plates.
Top with glazed sausage patties and zucchini.
Top patties with nectarines.
Tear basil over top.