Grilled Sausage and Broccoli with Dijon Vinaigrette

Recipe by Bravo TV's Top Chef Season 5 winner, Hosea Rosenberg
Image created by IG user @honest_avocado
If you can handle a meal created by a Top Chef winner, this recipe is for you!


  • 4 Links Teton Waters Ranch Polish Sausage
  • 2 big heads of broccoli
  • Half red onion
  • ¼ c white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove minced garlic
  • ½ c Olive oil
  • ½ teaspoon honey or 1 tsp sugar
  • Salt
  • Pepper



  • In a small bowl add Dijon mustard. Add minced garlic, honey (or sugar), vinegar, salt and pepper to taste. Set aside.

Grilled Sausage & Veggies

  • Get your grill pre-heated – if it is a gas grill this will take about 20 minutes with the cover down on high.
  • Clean broccoli and cut off the stem leaving ~ 2 inches of the stem.
  • Split broccoli in half lengthwise creating a flat face out of the floret. Trim any excess leaves. (Save the scrap for broccoli soup or stir fry later!)
  • Bring a deep pot of very salted water, and set up a separate bowl with ice water.
  • Place broccoli in the boiling water in batches for three minutes.
  • Once the three minutes is up, transfer the broccoli to the ice water making sure it's fully submerged.
  • Once all of the broccoli is blanched let it sit in the ice water for as long as possible (30 min. is ideal.) Finally strain and pat dry.
  • Meanwhile, slice red onion into large crosswise into thick ring cuts.
  • Dress broccoli and onion with a little neutral oil (canola, canola olive blend, grapeseed oil), plus salt, and pepper.
  • Grill the broccoli and onion for 4 min each side or to desired level of char.
  • Lightly prick sausages with a tooth pick or fork so they don’t burst from cooking.
  • Grill the sausage until cooked through.
  • Remove everything from the grill to a cutting board. Slice up the sausage, and vegetables in to bite size pieces.
  • Place sausage and veggie mixture into the bowl of vinaigrette and toss together.
  • Optional, serve over rice, quinoa or fresh greens.



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