The beauty of this recipe is that you can make it before, during, or after the long weekend and it'll serve a ton of people. If you have leftover brisket you can use that for this shepherd's pie - or you can make brisket for one day, then use the leftovers for the next day. You can also make the brisket for the weekend barbecue and make this brisket pie during the weekday for the kiddos. The possibilities are endless.
For more unique recipes weekly, limited deals, and expert BBQ advice sent right to your fingertips, subscribe to our newsletter by clicking here.
If we happen to inspire you to try a new dish, share your feedback with us by leaving a Google Review - it helps our Canadian business more than you think.
Italian Sausage and Glazed Nectarines on Honey-Mustard Crostini Recipe
Serves: 8 | Prep. Time: 25 Mins. | Grilling Time: 11 to 17 mins.
Ingredients for Recipe:
- 6 fresh hot and/or sweet Italian sausages, each about 115 grams
- Extra-virgin olive oil
- 75 grams plus 2 tablespoons of honey, divided
- 2 teaspoons fresh lime juice
- 1 teaspoon balsamic vinegar
- 3 firm but ripe, fresh nectarines, each cut in half
- 1 baguette, cut crosswise into slices about 1 centimetre thick (about 36)
- 1 teaspoon Dijon mustard
Directions for Recipe:
STEP 1: Prepare the grill for direct cooking over medium heat (180°C to 230°C).
STEP 2: Lightly brush the sausages with oil. Prick each sausage a few times with a fork. Whisk 2 tablespoons of honey, the lime juice and vinegar. Then brush all over the nectarine halves. Save the remaining honey–lime mixture for basting the nectarines on the grill.
STEP 3: Grill the sausages over direct medium heat, with the lid closed, until fully cooked and show no sign of pink when cut to the centre, 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey–lime mixture each time they are turned. Remove from the grill as they are done.
STEP 4: Lightly brush both sides of the baguette slices with oil and then grill over direct medium heatuntil toasted, 1 to 2 minutes, turning once.
STEP 5: Mix the remaining 75 grams of honey with the mustard.
STEP 6: Cut the sausages lengthwise and then crosswise into thirds (to fit the crostini). Cut the nectarines into thin slices. Lightly spread honey mustard on one side of each baguette slice. Top each baguette slice with one nectarine slice and one sausage piece. Serve right away.
Want new recipes weekly? Remember to check our Food for Thought Blog every week for new unique recipes.
Do you like getting deals on BBQ and fireplace necessities that'll make your house a home? Subscribe to our Hot Line Newsletter to be the first to receive updates on limited-time deals and exclusive monthly recipes.
