To celebrate the Fourth of July, PCC Market is offering local, amazing items ready made for your unforgettable picnic. Chef Lynne Vea designs a truly delicious feast, perfect for the Fourth of July or any other summertime celebration, with a minimum of fuss or effort. Heat up the grill, gather your friends and family and feel good about the food on your table.
On the menu:
- Sizzling grilled PCC sausages (Lemon Pepper Chicken, Sun Dried Tomato Chicken and Spicy Italian) with grilled onions, sweet peppers and pickles
- A condiment bar with lots of colorful trimmings including Firefly Kitchens Classic and Cortido Kraut
- Rustic rolls, wraps and buns
- An array of “made from scratch” PCC deli salads and hot baked beans
- Warm PCC bakery apple pie with salted caramel sauce and French vanilla ice cream
- Local beverages
Prior to grilling the sausages, Lynne likes to poach them gently to cook them through, and then finish them with a sizzle on the hot grill, surrounded by sweet onions, peppers and even grilled pickles. To top it off, she sets up a vibrant condiment bar so each guest can custom design their own creation.
Grilled Sausages with Festive Condiment Bar
4 PCC brand link sausages (your favorite flavor)
4-6 cups water
2 cups wine or beer (optional)
1 sweet onion, peeled and sliced
1 sweet red pepper, seeds removed and sliced
4 dill pickles, sliced lengthwise
Olive oil for brushing
Salt and pepper
Condiment Bar (see below for a few suggestions)
Combine 4 cups of water with 2 cups of wine or beer or simply use 6 cups of water. Bring it to a gentle simmer and add the sausages. Don’t prick or poke any holes in the sausage. You want to keep all those lovely flavorsinside! Simmer for about 10-12 minutes or until the sausages are just cooked through. (They should read 165 degrees F. in the center.)
Preheat your outdoor grill to medium high. Place the poached sausages on the grill and cook for about 4 minutes, then flip them and cook another 4 minutes, or until they are sizzling and golden. While the sausages are cooking, brush the onions, sweet peppers and pickles with a little olive oil and sprinkle the onions and sweet peppers with salt and pepper. Distribute on the grill and cook for about 2-3 minutes on one side and flip to cook for a couple of minutes on the other side. Pile the sausages with the onions, peppers and pickles on a platter and serve with fresh buns or wraps and a condiment bar of your favorite accompaniments.
Condiment Bar Suggestions:
Firefly Kitchens Classic Kraut
Firefly Kitchens Cortido Kraut
Firefly Kitchens Ruby Red Kraut
A selection of mustards, (spicy, coarse grind, honey mustard)
Sweet and dill pickle relish
Grilled Cherry Pasilla Salsa
Crumbled feta cheese
Thinly sliced green onions
Grated cheddar or pepper jack cheese
Recipe developed by Lynne Vea for PCC.
Get outside this summer, and make some food that everyone will love!