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

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.

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.