Recipe: Grilled Sausage BAS with Lemon-Feta Dressing

My neighbors must think I’m crazy, but anytime the sun peeks out for a nanosecond between cloudbursts, I’m out there on the back deck grilling. Soon, we’ll have nothing but months of sunshine, but until then, I’m taking advantage of every sunbeam I get.

I had some amazing Moroccan-spiced goat sausages in the freezer, so I thawed them in anticipation of a grillfest. One of my favorite local ranches, Willow-Witt, provides them at our Farmers Markets. But what to do with them? I had a half block of feta and some olives, so I whipped up this salad to give them a chance to shine.

You can probably use any flavor of sausage imaginable with this, but in the spirit of my goat sausage, why not try something new? If you have the opportunity to buy locally-made products, find something fun to put on top of those greens.

Grilled Sausage BAS with Lemon-Feta Dressing


1 lemon, juiced and zested

1 Tbsp. red wine vinegar

1/2 tsp. each dried oregano and thyme

1/3 cup olive oil

1/4 cup feta, crumbled

kosher salt and fresh ground pepper, to taste


1 lb. sausages (at least 4)

1 bag mixed baby salad greens or about 8 cups

1/2 cup Kalamata olives, pitted

1 bunch green onions, thinly sliced

1) Preheat grill (if gas, turn on high for 10 minutes; if charcoal, light and wait until coals are white and hot). Meanwhile, add lemon juice and zest, vinegar, oregano, and thyme to a lidded container you can shake. Let sit for at least five minutes to rejuvenate the dried herbs. Then add olive oil, feta, S&P, and shake vigorously. Set aside.

2) When grill is ready, turn heat to medium-high and place sausages on grill or put sausages over semi-direct heat over charcoal. Watch them carefully, because sausages have a high fat content and major flare-ups can happen. Cook until grill marks appear, about 3-4 minutes, then flip and cook another 3-4 minutes.

3) Place sausages on a heatproof cutting board and slice on the diagonal into 1-inch chunks. Add greens, olives, and onions to a large bowl and toss with dressing. Serve up greens on a plate topped with sausage slices.

Serves 4.


2 Responses to “Recipe: Grilled Sausage BAS with Lemon-Feta Dressing”

  1. what does BAS mean? Recipe looks great. Plenty of sunshine here in Texas. Will have to try this one soon.

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