Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 pound Italian sweet sausage links 1/2 cup canola oil Kosher salt and freshly ground black pepper 5 large shallots 1/2 cup balsamic vinegar 3 tablespoons honey, plus more for drizzling 2 teaspoon finely chopped fresh thyme Pinch red pepper flakes 1/2 cup chopped fresh parsley 1 1/2 cups fresh ricotta 1 large baguette, grilled Extra-virgin olive oil, for drizzling
			Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing. While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill cut side down and cook until charred and slightly softened. Cool slightly, remove the skins and chop. Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley. Cut baquette in half length wise and brush with canola oil, then season with salt and pepper, grill until lightly toasted. Place the bread cut side up on a plate, evenly spead fresh ricotta, then shallot relish, finally arrange the cut sausage on top. Cut into serving sizes. Serve warm or at room temperature.